Side dishe for 4

Norwegian Potato Lefse

Name: Norwegian Potato Lefse
Total time: 50 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 3 lb potatoes; 1 tsp salt; 1 tsp sugar; 1/4 cup melted butter; 1/4 cup heavy cream; 1 1/2 cups all purpose flour; 1/2 cup flour; 14 tbsp butter; 3/4 cup granulated sugar; 1 tbsp heavy cream

$7.84for 450 minServes 4

Soft potato flatbreads are mixed with flour, griddled until spotted, and finished with sweet butter and cream.

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 3 lb$0.99/lb typical	3 lb	$2.97Typical price
	Butter, 9 oz$0.40/oz typical	9 oz	$3.60Typical price
	Heavy cream, 2.5 oz$0.22/oz typical	2.5 oz	$0.57Typical price
Total for the servings shown		$7.84

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarFlour

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Eastern European Vegetarian Budget Side dishes

Typical price

$1.96 per serving$7.84 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 lb potatoes
1 tsp salt
1 tsp sugar
1/4 cup melted butter
1/4 cup heavy cream
1 1/2 cups all purpose flour
1/2 cup flour
14 tbsp butter
3/4 cup granulated sugar
1 tbsp heavy cream

Steps

Boil the potatoes in salted water for 15 minutes until tender, then drain and mash them smoothly.
Mix the warm potatoes with 1 teaspoon salt, sugar, melted butter, and heavy cream.
Stir in 1 1/2 cups flour to make a soft dough, then divide it into eight pieces.
Roll each piece thin on a floured surface.
Cook the rounds in a dry skillet over medium heat for 2 minutes per side.
Stir the remaining butter, sugar, and cream in a small pan over low heat, then brush it over the warm lefse.