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Review RecipeMississippi Mud Potatoes
Mississippi Mud Potatoes are the kind of crowd-pleasing casserole that shows up once and gets asked for again and again.
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Rich, creamy, and loaded with bacon and cheddar, these Mississippi Mud Potatoes are the kind of side dish that steals the show. They’re savory, cheesy, and comforting in all the best ways.
Perfect for potlucks, family dinners, or when you need hearty side dish, serve it alongside:
- BBQ mains like ribs, pulled pork, smoked sausage, or brisket
- Grilled meats such as chicken thighs, steak, or pork chops
- Breakfast-for-dinner spreads with scrambled eggs, sausage links
- Brunch buffets, especially with fruit salad, muffins, or a leafy green salad
Ingredients Needed
This isn’t just another cheesy potato bake. The combo of tender Yukon golds, crisp bacon, melty cheddar, and a seasoned mayo dressing creates deep flavor and a perfectly indulgent texture that earns its “mud” name in the best way.
Ingredient Notes
- Sharp cheddar will melt out more fat and can pool at the bottom of the dish. Medium cheddar gives you that cheesy pull without the greasy finish
- Dicing the Yukon Golds into ½-inch pieces helps them cook evenly in the sauce without breaking down into mush. Stick with waxy or starchy potatoes like Yukon Gold or Russet for the right texture.
Step-by-Step: Make Mississippi Mud Potatoes
This two-part bake locks in flavor and gives you the perfect balance of creamy potatoes and crisp edges with every bite:
1. SPREAD the seasoned potato mixture into a 9×13 baking dish.
2. BAKE for 1 hour until the potatoes are tender and the bacon starts to crisp.
3. ADD CHEESE—a full layer of shredded cheddar goes on top.
4. BAKE AGAIN Finish baking until the cheese is golden, bubbly, and irresistible.
- Bake low and slow – Baking at 325°F for 80 minutes keeps the mayo from separating and allows the potatoes to gently cook through without overbrowning.
- If you notice a layer of fat at the bottom of the dish after the first hour, carefully spoon it off before adding the remaining cheese. This keeps the final texture rich—not greasy.
Storage & Make Ahead
Make ahead: Assemble and refrigerate up to 24 hours before baking.
Leftovers: Store in an airtight container for up to three days. Reheat covered in the oven at 325°F or zap individual portions in the microwave.
Freezing? Not ideal. The creamy sauce can separate and turn grainy. Best to enjoy fresh or within a few days.
Mississippi Mud Potatoes
Mississippi Mud Potatoes are the kind of crowd-pleasing casserole that shows up once and gets asked for again and again.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Ingredients
- 1 pound bacon, cut into ½ inch diced
- ¾ cup mayonnaise
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 3 pounds Yukon gold potatoes, peeled and diced into ½ inch pieces (yields 6 to 7 cups)
- 2 cups shredded medium cheddar cheese, divided (1 cup for mixing and 1 cup for topping)
- ⅓ cup thinly sliced green onions, to mix into the potatoes before baking
- 1 ½ tablespoons thinly sliced green onions, for garnish
Instructions
- Preheat the oven to 325°F.
- In a large skillet, over medium heat, cook the diced bacon pieces for 12-14 minutes or until crisp.
- Using a slotted spoon, remove the crispy bacon from the skillet and place onto a paper towel lined plated to allow as much of the bacon fat to drain as possible. Reserve ¼ cup of the cooked bacon to use as garnish and set the remaining cooked bacon (approximately 1 cup) aside to mix into the potato mixture.
- While the bacon is cooking, add to a large mixing bowl the mayonnaise, garlic powder, salt and black pepper. Stir to combine.
- To the mixing bowl, add the diced Yukon gold potatoes, 1 cup of the shredded medium cheddar cheese, ⅓ cup sliced green onions and 1 cup cooked bacon. Stir to combine all the ingredients until the potatoes are evenly coated with the mayonnaise mixture.
- Transfer the Mississippi mud potato mixture to a 9×13 baking dish, spreading into an even layer, and bake for 1 hour.
- Remove the baking dish from the oven and sprinkle the top of the potatoes with the remaining 1 cup shredded medium cheddar cheese. Return the baking dish to the oven and bake for another 15-20 minutes or until the cheese is melted and the potatoes are fork tender.
- Remove the Mississippi mud potatoes from the oven and allow them to cool on the counter for 3-5 minutes before garnishing with the reserved ¼ cup cooked bacon and 1 ½ tablespoons sliced green onions before serving.
Notes
- You may have some excess fat in the bottom of your baking dish once the Mississippi mud potatoes have baked. This is from a combination of the mayonnaise, bacon and cheddar cheese. You can carefully spoon out any excess fat from the dish after the first 1 hour of baking, before adding the final amount of shredded medium cheddar cheese, if desired to reduce the amount in the final baked dish.
- Using a medium, or mild, cheddar cheese will reduce the amount of excess fat in the bottom of the dish when baked. Sharp cheddar cheese will yield more fat as it melts due to its longer aging and higher fat content in making.
- Russet potatoes are a good alternative to the Yukon gold in this recipe as they are both starchy potatoes that hold their shape when baked.
- This recipe was developed and tested using a standard full fat mayonnaise (Duke’s brand). Other mayonnaise made using different types of fats or oils may yield different results for taste and texture.
Nutrition
Calories: 839kcal | Carbohydrates: 43g | Protein: 23g | Fat: 64g | Saturated Fat: 21g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1521mg | Potassium: 1170mg | Fiber: 5g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 46mg | Calcium: 306mg | Iron: 2mg
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