time to be modest, you know you make great lefse ... let the world
know! Continuing as one of the most popular Potato Days events
is the annual National Lefse Cookoff. A Scandinavian tradition
for decades, lefse is a Norwegian pastry made from potatoes, flour,
butter and cream. It is widely prized as a delicious delicacy,
whether served plain or with butter and sugar.
On Friday from 1:00-3:00 p.m., cooks from around
the region will gather, along with their favorite lefse recipes,
to compete for the honor of best lefse in the country. Contestants
will have one hour to roll and fry their lefse. Spectators are
invited to watch and maybe pick up a few lefse cooking tricks as
participants have one hour to prepare one perfect sheet of lefse.
Past cook offs have included a musical rendition of the infamous "Lefse
After the entrant's lefse sheets are judged on
appearance, taste and texture, spectators will have an opportunity
to taste the creations. Coffee and packages of homemade lefse
will also be available for sale.
1. Anyone of any age, either male or female is eligible to enter.
Contestants may choose to enter as a team. Entrants must
furnish the recipe.
2. Entrants will have access to a refrigerator and electricity
will be furnished. Entrants are responsible for providing their
own lefse grill.
3. Entrants should bring their prepared potatoes to the cookoff.
They will be given one hour to roll and fry their lefse. The entrant
will then select their best sheet and present it to the judges.
4. The lefse judging will be based on appearance, taste and texture.
The decisions of the judges are final.
Prizes in the National Lefse Cookoff include the top prize of $200
cash, second prize $100 cash and third prize of $50 cash.
HOW TO ENTER - 2013 Registration Form
The entry fee for the National Lefse Cookoff is $10. Interested
parties should return the official entry form. Entries will close
on the previous Monday or when 10 entries are received.
FOR MORE INFORMATION
Contact the Potato Days Office Spudline at (800) 525-4901 or Chairperson Mary Ann Scheffler at 218-354-2759.