1 cup (240 ml) all-purpose flour, plus more for rolling
Oil, for frying
8 ounces (227 g) dark chocolate
8 ounces (227 g) semi-sweet chocolate
1 cup (240 ml) milk
2 cups (470 ml) raspberries
Brunost (Ski Queen) cheese
For the lefse, peel the potatoes, cut them into even chunks, and boil them in a large pot of water, until easily pierced with a fork. Drain well.
Press through a ricer into a large bowl and then fold in the butter, heavy cream, salt, sugar, and baking powder, making sure you get rid of any lumps.
Place a cloth over the mashed potatoes and refrigerate for at least one hour.
When ready to cook, heat a dry, cast iron skillet over medium-high heat. In a separate pan, heat oil for frying to 350°F (175°C). At the same time, preheat an oven to 325°F (160°C).
Mix the 3/4 cup (180 ml) of flour into the cold potatoes to make a uniform dough. Lightly dust the work surface and roll the dough out with a rolling pin, then cut rounds with a 3-inch (7.5 cm) cookie cutter.
Griddle the lefse in batches in the skillet, about one minute per side, until lightly browned and just cooked through. Transfer to the oil and fry in batches for one minute until starting to crisp. Then transfer to the oven and bake for eight minutes until dry and firm.
For the raspberry ganache, melt chocolate in a double boiler. Add the milk and fold to incorporate over the double boiler.
Remove from heat, and let sit for a few minutes. Pour out onto a lined baking sheet and spread to form a 1/16-inch (2 to 3 mm) layer.
Place a 2.5-inch cookie gently over the ganache and place raspberries inside, pressing them into the chocolate gently. Continue for remaining raspberries and refrigerate for one hour.
To serve, cut the brunost (Ski Queen) cheese 1/4-inch (6 mm) thick, then use a 2.5-inch (6.25 cm) cookie cutter to make neat circles. Use the cookie cutter to cut the raspberry ganache into neat circles.
Layer on a serving dish with one lefse, then the round of Ski Queen cheese, then ganache, and top with one final lefse.