Norwegian Lefse with Herbed Cream Cheese
Soft Norwegian potato lefse is cooked on a dry skillet until lightly spotted and tender, then served with a creamy spread made with cream cheese, fresh dill, and fresh chives.
- appetizer
- breakfast
- brunch
- chives
- comfort food
- cream cheese
- dill
- egg-free
- entertaining
- family-friendly
- flatbread
- griddle
- herbed cream cheese
- holiday
- lefse
- lunch
- make-ahead
- nordic
- norwegian
- norwegian lefse with herbed cream cheese
- packed lunch
- potato
- potato flatbread
- potatoes
- side dish
- snack
- stovetop
- vegetarian
- Cuisine
- Norwegian
Shopping options
Check ingredients to include themPackage used · most used first
full-fat brick cream cheese, softened · 8 Ounce
Kroger® Original Cream Cheese Brick
100%
Details
russet potatoes · 2 Pound
Russet Potato
89%
Details
fresh dill, chopped · 0.25 Cup
Simple Truth Organic® Baby Dill
70%
Details
fresh chives, chopped · 0.25 Cup
Simple Truth Organic® Chives
50%
Details
all-purpose flour · 2.25 Cup
Kroger® Bleached All Purpose Flour
13%
Details
heavy whipping cream · 0.25 Cup
Kroger® Heavy Whipping Cream Pint
13%
Details
unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
9%
Details
lemon juice · 1 Tablespoon
Kroger® 100% Lemon Juice
3%
Details
ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine salt · 1.25 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- russet potatoes-2 lb
- all-purpose flour-2 1/4 cups
- heavy whipping cream-1/4 cup
- fresh dill-1/4 cup
- fresh chives-1/4 cup
- full-fat brick cream cheese-8 oz
- unsalted butter-3 tablespoons
- lemon juice-1 tablespoon
- fine salt-1 1/4 teaspoons
- ground black pepper-1/4 teaspoon
Peel and cut the russet potatoes into 1-inch pieces; chop the fresh dill and chives and set the cream cheese out to soften.
Use stable cutting motions and keep fingers clear while peeling and cutting the potatoes and herbs.
Place the potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil; cook until very tender when pierced, about 12 to 15 minutes.
Drain the potatoes well, return them to the warm pot, and stir over low heat for 1 to 2 minutes to drive off moisture; press through a potato ricer into a large bowl.
Use caution when draining potatoes, as steam can burn skin.
Stir in the butter, heavy cream, and 1 teaspoon fine salt until smooth. Spread the potato mixture into a shallow layer in the bowl; let it cool at room temperature just until no longer steaming, about 10 to 15 minutes, then cover and refrigerate for 30 minutes. Do not leave the potato mixture at room temperature for more than 2 hours total.
Refrigerate the potato mixture promptly and do not leave it at room temperature for more than 2 hours total.
Add 1 3/4 cups all-purpose flour to the chilled potato mixture and mix gently until a soft dough forms; divide into 12 equal pieces.
Lightly dust the counter with some of the remaining flour, then roll one dough piece into an 8-inch round about 1/8 inch thick; keep the other pieces covered with a towel.
Heat a large nonstick skillet over medium-high heat until hot; cook each lefse in the dry skillet for 1 to 2 minutes per side, until light brown spots appear.
Keep hands and towels away from the hot skillet surface.
Transfer cooked lefse to a clean towel and cover to keep soft; repeat with remaining dough, using only enough flour for dusting to prevent sticking.
Keep towels clear of the hot skillet while transferring and covering the lefse.
In a medium bowl, beat the softened cream cheese with lemon juice, the remaining 1/4 teaspoon fine salt, and black pepper until smooth and spreadable.
Fold in the fresh dill and fresh chives until evenly mixed.
Serve the warm lefse with the herbed cream cheese; spread a thin layer over each lefse, then fold or roll before serving.
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