Description
These Mississippi Mud Potatoes are a rich and flavorful side dish, perfect for potlucks, holidays, or any family gathering. Diced potatoes are combined with cheddar cheese, bacon, garlic, and onion, then coated in mayonnaise and baked until tender and golden brown.
Ingredients
Scale
- 6 cups potatoes, peeled and diced (about 1/2-inch to 3/4-inch cubes)
- 1 cup shredded cheddar cheese
- 3/4 cup mayonnaise
- 1 cup cooked bacon, crumbled
- 3 teaspoons garlic, minced
- 1/2 cup yellow onion, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9×13-inch baking dish.
- Prepare Potatoes: Peel and dice the potatoes into roughly 1/2-inch to 3/4-inch cubes.
- Combine Ingredients: In the prepared baking dish, combine the diced potatoes, shredded cheddar cheese, crumbled cooked bacon, minced garlic, and chopped onion.
- Add Mayonnaise: Add the mayonnaise to the potato mixture in the baking dish.
- Mix Thoroughly: Stir all the ingredients together directly in the baking dish until the potatoes are evenly coated with the mayonnaise and the other ingredients are well distributed.
- Bake: Bake, uncovered, in the preheated oven for 1 1/2 hours, or until the potatoes are tender when pierced with a fork and the top is golden brown.
- Serve: Serve hot directly from the baking dish.
Notes
- Potatoes: Russet potatoes are a good choice for this recipe, but you can also use Yukon Gold or red potatoes.
- Bacon: Cook the bacon until crispy before crumbling it. You can cook it in a skillet, in the oven, or in the microwave.
- Cheese: Cheddar cheese is classic, but you can use other cheeses, such as Monterey Jack, Colby, or a blend.
- Mayonnaise: Use full-fat mayonnaise for the best flavor and texture.
- Make-Ahead: You can assemble the casserole ahead of time and store it, covered, in the refrigerator until ready to bake. You may need to add a few minutes to the baking time if baking from cold.
- Serving Suggestions