Entree: United States – Upper Midwest – Lefse Wrap (Thin potato flatbreads rolled with savory fillings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 30 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 ml) unsalted butter, divided
- 1/2 cup (120 ml) heavy cream
- 1 1/2 to 2 cups (180–240 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) kosher salt
- 1 large yellow onion, thinly sliced (approx. 8 oz (225 g))
- 8 oz (225 g) sliced cooked ham, thinly sliced
- 8 oz (225 g) Swiss cheese, sliced
- 2 tbsp (30 ml) Dijon mustard
- 4 tbsp (57 g) butter, softened for spreading
- Freshly ground black pepper to taste
- Optional: 1 tbsp (15 ml) vegetable oil for caramelizing onions

Show original ingredient measurements

- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 ml) unsalted butter, divided
- 1/2 cup (120 ml) heavy cream
- 1 1/2 to 2 cups (180–240 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) kosher salt
- 1 large yellow onion, thinly sliced (approx. 8 oz / 225 g)
- 8 oz (225 g) sliced cooked ham, thinly sliced
- 8 oz (225 g) Swiss cheese, sliced
- 2 tbsp (30 ml) Dijon mustard
- 4 tbsp (57 g) butter, softened for spreading
- Freshly ground black pepper to taste
- Optional: 1 tbsp (15 ml) vegetable oil for caramelizing onions

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Boil the potatoes in salted water until fork-tender, about 20–25 minutes; drain well and pass through a ricer or mash very finely while still hot. Stir in 2 tbsp (30 ml) butter and the cream; cool the potato mixture completely in the refrigerator for at least 1 hour.
2. Meanwhile, caramelize the onion: heat 1 tbsp (15 ml) butter and the oil in a skillet over medium-low heat, add the sliced onion, a pinch of salt and cook, stirring occasionally, until deep golden and sweet, about 25–30 minutes; set aside.
3. When potatoes are cold, mix in the salt and gradually add 1 1/2 cups (180 g) flour until mixture forms a soft, pliable dough that can be rolled; add up to 1/2 cup (60 g) more flour if too sticky.
4. Divide dough into 8 equal balls (for 8 lefse rounds). On a well-floured surface or lefse cloth, roll each ball very thin (paper-thin), dusting with flour as needed.
5. Heat a flat griddle or heavy skillet to medium-high. Cook each rolled lefse 30–60 seconds per side, until light brown spots appear; transfer to a clean towel and keep covered to stay pliable.
6. To assemble: spread 1/2 tbsp (7 g) softened butter over a lefse, spread a little Dijon mustard, layer with ham (about 2 oz (55 g) per lefse), a slice of Swiss cheese (about 1 oz (28 g)), and a spoonful of caramelized onion. Season with pepper.
7. Roll tightly into a wrap and serve warm. Repeat with remaining lefse. Leftovers can be reheated gently in a skillet or oven wrapped in foil.

1. Boil the potatoes in salted water until fork-tender, about 20–25 minutes; drain well and pass through a ricer or mash very finely while still hot. Stir in 2 tbsp (30 ml) butter and the cream; cool the potato mixture completely in the refrigerator for at least 1 hour.
2. Meanwhile, caramelize the onion: heat 1 tbsp (15 ml) butter and the oil in a skillet over medium-low heat, add the sliced onion, a pinch of salt and cook, stirring occasionally, until deep golden and sweet, about 25–30 minutes; set aside.
3. When potatoes are cold, mix in the salt and gradually add 1 1/2 cups (180 g) flour until mixture forms a soft, pliable dough that can be rolled; add up to 1/2 cup (60 g) more flour if too sticky.
4. Divide dough into 8 equal balls (for 8 lefse rounds). On a well-floured surface or lefse cloth, roll each ball very thin (paper-thin), dusting with flour as needed.
5. Heat a flat griddle or heavy skillet to medium-high. Cook each rolled lefse 30–60 seconds per side, until light brown spots appear; transfer to a clean towel and keep covered to stay pliable.
6. To assemble: spread 1/2 tbsp (7 g) softened butter over a lefse, spread a little Dijon mustard, layer with ham (about 2 oz / 55 g per lefse), a slice of Swiss cheese (about 1 oz / 28 g), and a spoonful of caramelized onion. Season with pepper.
7. Roll tightly into a wrap and serve warm. Repeat with remaining lefse. Leftovers can be reheated gently in a skillet or oven wrapped in foil.