Grandma’s Lefse Recipe: Tips, Secrets, and a Taste of Tradition
Lefse is more than just food—it’s a connection to our heritage, a labor of love, and a staple of family gatherings. Whether it’s piled high at holiday dinners or lovingly packed as a gift, Grandma’s lefse recipe has always been a symbol of tradition and togetherness.
Made with buttery potatoes, cream, and a lot of patience, this Norwegian flatbread is soft, pillowy, and perfect for wrapping around your favorite fillings—or just slathering with butter and sugar. And while lefse may seem intimidating to make, Grandma’s tips and tricks will help you create a batch that’s worthy of any family table.
Why Grandma’s Lefse Recipe Stands Out
Grandma’s lefse recipe isn’t just a collection of ingredients—it’s a masterclass in technique. From choosing the right potatoes to rolling the dough thin enough to see through, every step has been fine-tuned over generations.
This recipe uses simple, wholesome ingredients like red potatoes, butter, and cream. But the real secret lies in the method: chilling the dough overnight, rolling with care, and cooking on a hot griddle for that perfect golden-brown finish.
Ingredients for Grandma’s Lefse Recipe
This recipe is adaptable depending on the size of your batch, but here are the basics:
For a standard batch (from the recipe card):
- 3 cups mashed potatoes (red potatoes or half red and half russet, riced while hot)
- 1/2 cup cream
- 1/2 cup butter
- 1/4 teaspoon baking powder (optional)
- 1/2 teaspoon salt
- 2 1/2 cups flour (reserve 1/4 to 1/3 for rolling)
For a larger batch (10 pounds of potatoes):
- 10 pounds potatoes
- 1/2 pound butter
- 1/2 pint cream
- Adjust flour as needed (add just before rolling).
Step-by-Step Instructions
1. Prepare the Potatoes
Peel and boil red potatoes (or a mix of red and russet). While still hot, rice the potatoes and add butter, letting it melt into the potatoes. Stir in the cream and salt, then refrigerate the mixture overnight to chill.
2. Make the Dough
The next day, take a portion of the chilled potato mixture and add flour right before rolling. Grandma advises against adding all the flour upfront—reserve some for rolling to avoid making the dough too tough.
If using baking powder, add it during this step, though Grandma notes it doesn’t seem to make much difference in the final product.
3. Roll the Lefse
On a floured surface, take small portions of dough and roll until paper-thin—you should be able to see the print on your rolling mat through the dough. A lefse rolling pin with a sock is helpful for preventing sticking.
4. Cook the Lefse
Heat a lefse griddle (or a large, flat skillet) to medium-high. Place each rolled-out lefse onto the hot griddle and cook for about 1-2 minutes per side, until lightly golden and bubbly. Use a lefse stick to flip the lefse without tearing it.
5. Cool and Store
As the lefse comes off the griddle, place it on a dish towel, covering it with another towel and plastic wrap (loosely). Let it cool completely before bagging. This prevents sogginess and ensures the lefse stays soft and pliable.
Grandma’s Secrets to Perfect Lefse
- Potatoes Matter: Use red potatoes or a mix of red and russet for the best texture and flavor.
- Rice While Hot: Ricing the potatoes while they’re hot ensures a smooth, lump-free base.
- Don’t Overwork the Dough: Handle the dough gently to keep it tender.
- Chill Overnight: Chilling the potatoes and butter mixture overnight makes the dough easier to handle.
- Flour Last Minute: Add flour only before rolling to prevent the dough from drying out or becoming heavy.
- Roll Thin: Roll the dough until you can see the pattern on your rolling mat for authentic lefse.
- Cook with Care: Use medium-high heat and flip gently with a lefse stick.
A Bite of Nostalgia
Making Grandma’s lefse recipe is more than just cooking—it’s an act of love and a way to carry on a cherished family tradition. The buttery softness, the subtle sweetness, and the joy of sharing this handmade flatbread with loved ones are what make lefse so special.
So gather your ingredients, roll up your sleeves, and give this recipe a try. With Grandma’s tips and a little practice, you’ll be making lefse that’s every bit as good as hers—and you’ll be creating memories to pass on to the next generation.
