These Mississippi Mud Potatoes are crispy on the edges, tender on the inside, and loaded with melty cheese, smoky bacon, and fresh garlic. Also known as Mississippi Mud Potato Casserole, this easy Southern side dish is perfect for cookouts, potlucks, holiday dinners, and family meals.
Nothing says comfort food quite like a cheesy potato casserole loaded with bacon! These Mississippi Mud Potatoes remind me of Sunday dinners at my grandma’s, when the smell of cheesy potatoes filled the kitchen. Made with simple ingredients and baked until golden brown, they’re perfect for holiday dinners, summer cookouts, or anytime you need a crowd-pleasing side dish. For another family favorite, try my Crispy Parmesan Potatoes!
Quick Look: Southern Mississippi Mud Potatoes
- 🥔 What It Is: An easy, cheesy potato casserole loaded with bacon, cheddar cheese, garlic, and onion, baked until tender with crispy edges.
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 1 hour 30 minutes
- 🕓 Total Time: 1 hour 40 minutes
- 👨👩👧👦 Servings: 8
- 👍 Difficulty: Easy
- 🎉 Best For: Holiday dinners, potlucks, cookouts, and family gatherings
Add me as a trusted Google source.Jump to:
- Quick Look: Southern Mississippi Mud Potatoes
- Why This Recipe Works
- Ingredient Notes
- Variations & Toppings
- How to Make Mississippi Mud Potato Casserole
- Cooking Tips
- What to Serve with Mississippi Mud Potatoes
- Storing & Reheating
- Mississippi Mud Potato Recipe FAQs
- More Potato Recipes You’ll Love
- Mississippi Mud Potatoes Recipe
Why This Recipe Works
- Easy to Prepare: Made with simple ingredients and just a few minutes of prep before baking.
- Customizable: Swap cheeses, add extra bacon, or adjust the seasonings to your liking.
- Crowd Favorite: Crispy edges, tender potatoes, and a creamy, cheesy center make this a hit at any gathering.
- Southern Comfort Classic: A comforting, bacon-loaded potato casserole that feels like home.
We had far too many potatoes and was looking for something other than mashed potatoes to serve. One word…AMAZING!!
I also topped with some extra cheese and bacon before putting it in the oven. DELISH! This recipe is definitely a keeper!
Ingredient Notes
See printable recipe card below for exact ingredients and full directions.
- Potatoes: Peel and dice into evenly sized pieces for consistent cooking. Yukon Gold potatoes have a naturally creamy texture, while Russet or Idaho potatoes work well too.
- Cheese: Sharp cheddar adds great flavor, but you can also mix in Monterey Jack, mozzarella, or Pepper Jack for a different cheesy twist.
- Mayonnaise: Creates the creamy coating that makes these Mississippi Mud Potatoes so delicious. For a tangier flavor, you can replace half with sour cream.
- Bacon: Cooked and crumbled bacon adds a delicious smoky flavor. Regular-cut bacon works best, but diced ham is another tasty option.
- Garlic & Onion: Fresh minced garlic and chopped onion add plenty of flavor. Garlic powder can be used in place of fresh garlic if needed.
Variations & Toppings
- Lighter Option: Swap the mayonnaise for Greek yogurt for a lighter version.
- Add Some Veggies: Mix in diced green onions, bell peppers, mushrooms, or jalapeños for extra flavor.
- Extra Flavor: Add your favorite herbs or a little extra garlic to change things up.
- Favorite Toppings: Finish with sour cream, chives, parsley, jalapeños, ranch, or Southern Comeback Sauce.
- Game Day Twist: Swap cheddar for Pepper Jack and top with sliced jalapeños for a spicy kick. Serve alongside Smoked Chicken Wings or Mississippi Chicken Sliders for an easy game-day spread.
How to Make Mississippi Mud Potato Casserole
Step 1. Peel and dice the potatoes into evenly sized pieces. Cook and crumble the bacon, mince the garlic, and chop the onion.
Step 2. Grease a 9×13-inch baking dish with nonstick spray. In a large bowl, combine the potatoes, cheese, bacon, garlic, onion, and mayonnaise (or Greek yogurt) until everything is evenly coated.
Step 3. Spread the potato mixture evenly into the prepared baking dish. Bake uncovered at 325°F for about 1½ hours, or until the potatoes are fork-tender and the edges are golden brown and slightly crispy.
Step 4. Remove from the oven and serve warm with your favorite toppings, if desired. Enjoy!
Cooking Tips
- Cut potatoes evenly: Keep the potato pieces similar in size so they cook at the same rate.
- Check for doneness: Baking time can vary depending on the size of your potatoes. Start checking around the 1-hour mark and continue baking until fork-tender.
- Bake uncovered: This helps create those cheesy, golden edges while the potatoes become tender inside.
What to Serve with Mississippi Mud Potatoes
These cheesy Mississippi Mud Potatoes are a delicious side dish for everything from weeknight dinners to holiday gatherings. Here are a few of our favorite ways to serve them:
- Family Dinners: Pair with Mississippi Pot Roast, French Onion Pork Chops, or Melt in Your Mouth Chicken.
- Brunch: Serve alongside Tangy Fruit Salad, Spinach Mushroom Quiche, or Cinnamon Roll French Toast Casserole.
- Holiday Dinners: Add them to your holiday menu with Campbell’s Green Bean Casserole, Thanksgiving Jello, Old Fashioned Sweet Potato Casserole, glazed ham, roasted turkey, or Old-Fashioned Stuffing.
Storing & Reheating
- Refrigerator: Allow leftovers to cool slightly, then store in an airtight container in the refrigerator for up to 4 days.
- Freezing: I don’t recommend freezing these cheesy potatoes, as the texture may become grainy once thawed.
- Reheating: Warm individual portions in the microwave in 30-second increments until heated through.
Mississippi Mud Potato Recipe FAQs
Yes! Substitute frozen hash browns for the fresh potatoes, no need to thaw first. This shortcut creates an easy Mississippi Mud Potato Casserole with the same cheesy flavor and golden brown texture.
Skip the bacon and add diced mushrooms or plant-based bacon for a meat-free twist that's just as flavorful!
Yes! Layer the potatoes, cheese, bacon, and garlic in the slow cooker and cook on low for 3-4 hours until tender and melty, stirring halfway through.
More Potato Recipes You’ll Love
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Mississippi Mud Potatoes Recipe
Video
Equipment
Ingredients
- 6 cups potatoes peeled and diced
- 1 cup cheddar cheese shredded
- ¾ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 cup bacon cooked and crumbled
- 3 teaspoon garlic minced
- ½ cup onion chopped
Instructions
- Preheat oven to 325°F. Grease a 9×13 baking pan with nonstick spray.
- In a large bowl, combine potatoes, cheese, bacon, garlic, onion, and mayonnaise (or Greek yogurt) until evenly coated.
- Spread the mixture evenly into the prepared baking dish. Bake uncovered for about 1½ hours, or until the potatoes are fork-tender and the edges are golden brown and slightly crispy.
- Remove from the oven and serve warm with your favorite toppings, if desired. Enjoy!
Notes
- Cut potatoes into evenly sized pieces so they cook consistently.
- For a lighter option, swap the mayonnaise for Greek yogurt. I’ve made it both ways!
- Mix in different cheeses or add extra garlic and herbs for more flavor.
- Top with chives, jalapeños, ranch, or Southern Comeback Sauce.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Not recommended, as the texture may become grainy.
- Reheating: Microwave individual portions in 30-second increments until heated through.
Denise says
This looks like the au graten potatoes my parents used to get every Friday when they ordered Carsons ribs, here in Chicago. I’m so excited to try this recipe! They’re in the oven now!
Kristin Hayes says
Yay!! Hope you enjoyed as much as we do!! Be sure to keep me posted!
Roland says
Are these gluten free?
Kristin Hayes says
Yes, just be sure to check the additional ingredients such as bacon and if you use pre-shredded cheese!
Kristin H. says
My family loves this for the Holidays! So easy to assemble and love making it the day before!
Sherry says
Have you ever just diced the potatoes not peeled. I know the peelings have nutrients in them. Sometimes I’m in a hurry I thought this might be a little short cut.
Kristin Hayes says
That is a great idea! My kids are WAY picky and will complain about skin, however, if my picky kiddos weren’t a factor, I would definitely skip that step! Saves time, adds nutrients! Win win! Enjoy!
Jan says
This recipe was delicious
Kristin says
Yay!!! So glad you enjoyed!!!
Joanie says
This looks delish! I’m wondering if I could use a bag of frozen hash browns, the ones that are cubed? Would it change the baking
time? Thank you!
Kristin says
Great question! I haven’t tried that personally, but I don’t see why it wouldn’t work. As for the bake time, I would think it would need to decrease since the potatoes are a bit smaller diced. I would cut off about 10 minutes and watch it from there. Be sure to keep me posted if you try it and what you think!
Julie says
Do you cook for one hour or one and 1/2 hours? The directions state 1 and 1/2 but the cook time above the directions state 1 hour.
Kristin says
Depends on how big the potato pieces are. Mine take about 1 1/2 hours, but around the one hour mark, start checking them! Enjoy!
Sandy says
These potatoes are similar to augratin BUT easier and better r!
Kristin says
Soooo tasty! Glad to hear you enjoyed them too!
PJ says
We have a local summer restaurant in my town called “Mississippi Muds’ and thought they added this as a new item. I haven’t made these yet but they look amazing. Thank you for sharing.
Kristin says
Oh yum! Be sure to give them a try and enjoy! They are a favorite in my house for sure!
Christine says
can this be made ahead and frozen?
Kristin says
I don’t recommend freezing because the potatoes get watery once thawed, I have heard from other people that have tried it. Sorry about that!
Diane says
We had far too many potatoes and was looking for something other than mashed potatoes to serve. One word…AMAZING!!
I also topped with some extra cheese and bacon before putting it in the oven. DELISH! This recipe is definitely a keeper!
Kristin says
Yay!! Love hearing this! So glad you enjoyed!!
Phyllis says
What type of potato should I used
Kristin says
Any type works as long as its diced, however, I love using Russet potatoes in this recipe. I have also used yukon gold potatoes and its a great option too!
Lydia R says
I have not made this yet! The picture looks delicious. I am NOT a mayonnaise person so I am going to substitute Greek yogurt for the mayo! I will update the rating once I make it. Hope it turns out just as delicious as your picture.
Kristin says
Yay!! Can’t wait to hear what you think!! Enjoy!!
Martha says
Made these today for a church carry-in dinner. They were a hit!
Kristin says
Yay!! Love hearing this! Glad you all enjoyed!