Norwegian Potato Lefse

Name: Norwegian Potato Lefse
Prep time: 13 min
Cook time: 24 min
Total time: 37 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 3 Lbs Potatoes; 1 teaspoon Salt; 1 teaspoon Sugar; 1/4 cup Melted Butter; 1/4 cup Heavy Cream; 1 1/2 cups All purpose flour; 1/2 cup Flour; 14 tablespoons Butter; 3/4 cup Granulated Sugar; 1 tablespoon Heavy Cream

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Side recipe with Norway flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 63 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 37 min total

3 Lbs Potatoes
1 teaspoon Salt
1 teaspoon Sugar
1/4 cup Melted Butter
1/4 cup Heavy Cream
1 1/2 cups All Purpose Flour
1/2 cup Flour
14 tablespoons Butter
3/4 cup Granulated Sugar
1 tablespoon Heavy Cream

Step-by-step instructions

Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.
▢ Let the potatoes cool in an uncovered bowl in the fridge.
▢ Stir the salt, sugar, melted butter, and cream into the riced potatoes.
▢ Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces.
▢ Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser.
▢ Heat up your griddle on medium/high heat.
▢ Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard.
▢ Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side.
▢ Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.

Why this works on a weeknight

Norwegian Potato Lefse lands at about 37 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Norwegian Potato Lefse actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Side Norway