There’s something incredibly comforting about a bubbling tray of hot, cheesy potatoes fresh from the oven.

These Mississippi Mud Potatoes are my go-to when I’m craving something rich, savory, and deeply satisfying.

With chunks of tender potatoes, crispy bacon, sharp cheddar, and creamy mayo, every bite is indulgent in the best way.

Whether it’s for a weekend cookout, a family gathering, or just a hearty dinner side, this casserole brings warmth and joy to any table.

Why I Love This Recipe

Incredibly satisfying – Soft, buttery potatoes with golden cheesy edges are hard to resist.

Loaded with flavor – Bacon, garlic, and onion add depth and richness.

Easy to make – Just mix, bake, and enjoy—no fancy tools required.

Crowd-pleaser – Always a hit at potlucks, parties, and holiday dinners.

Customizable – Easy to tweak with your favorite toppings or cheeses.

What You’ll Need (Ingredient Highlights)

Potatoes – Diced and peeled, these form the comforting base of the dish.

Cheddar cheese – Melts beautifully and adds sharp, creamy flavor.

Mayonnaise – Creates a smooth, tangy coating that keeps the dish moist.

Bacon – Adds saltiness, crunch, and smoky goodness.

Garlic – Brings a savory kick to each bite.

Onion – Provides sweetness and depth when baked.

Pro Tips Before You Start

Use waxy potatoes (like Yukon Gold) for the best texture—they hold their shape without getting mushy.

Precook your bacon until crispy for best flavor and texture.

Don’t skip the garlic – it makes a huge difference in depth of flavor.

Grease your pan well or use parchment to prevent sticking and make cleanup easier.

Let it rest for 5–10 minutes after baking to allow flavors to settle and thicken.

How to Make Mississippi Mud Potatoes

Step 1: Preheat Your Oven

Preheat your oven to 325°F (163°C).

Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.

Step 2: Combine Main Ingredients

Add the diced, peeled potatoes to the greased baking dish.

Top with shredded cheddar cheese, crispy crumbled bacon, minced garlic, and chopped onion.

Use a spatula or large spoon to gently toss and distribute everything evenly throughout the pan.

Step 3: Add the Creamy Binder

Scoop in the mayonnaise and gently mix until every piece is coated.

Tip: The mayo might look thick at first, but it will melt and bind beautifully in the oven.

Season with salt and pepper to taste, and stir again to make sure everything is combined.

Step 4: Bake Until Golden and Bubbling

Place the dish into your preheated oven and bake uncovered for about 1 ½ hours.

You’ll know it’s ready when the top is golden brown and the potatoes are fork-tender.

Optional: In the last 10 minutes, sprinkle a bit more cheese or crumbled bacon on top for an extra crisp finish.

Step 5: Cool and Serve

Remove from the oven and let it rest for 5–10 minutes.

Serve hot as a main dish or side—it’s incredibly versatile.

Garnish with chopped parsley or green onions for a pop of color if desired.

What to Serve It With

Grilled steak or chicken – A hearty complement to the creamy potatoes.

Barbecue ribs – The smoky-sweet pairing is pure comfort food.

Green salad – A light, fresh contrast to balance the richness.

Roasted vegetables – Add some color and nutrition to your plate.

Baked beans – Especially great for cookouts or summer gatherings.

Variations / Substitutions

Swap the mayo – Try sour cream or cream cheese for a slightly different creaminess.

Make it spicy – Add chopped jalapeños or a pinch of cayenne.

Add herbs – Fresh rosemary or thyme pairs beautifully with the savory flavors.

Try other cheeses – Pepper Jack, mozzarella, or Colby work well too.

Go vegetarian – Skip the bacon and add sautéed mushrooms or bell peppers.

Storage & Leftovers

Fridge – Store leftovers in an airtight container for up to 4 days.

Reheat – Warm individual servings in the microwave or reheat the entire dish in a 300°F oven until heated through.

Freeze – Cool completely, then freeze in portions for up to 2 months.

Thaw overnight in the fridge and reheat before serving.

FAQs

Can I prep Mississippi Mud Potatoes ahead of time?
Yes! Mix everything in the baking dish and refrigerate (covered) for up to 24 hours before baking.

Can I use frozen potatoes?
You can, but fresh diced potatoes offer a better texture. If using frozen, thaw them first.

Is it possible to reduce the fat content?
Use low-fat mayo, turkey bacon, and reduced-fat cheese to lighten it up a bit.

Can I make this in a slow cooker?
Yes! Cook on low for 4–5 hours or until potatoes are soft.

The top won’t brown, but it’s still delicious.

What kind of potatoes work best?
Waxy potatoes like Yukon Gold hold their shape well and create a creamy texture.

Can I make this dish vegetarian?
Absolutely—omit the bacon and consider adding sautéed mushrooms or smoked paprika for umami.

How do I make the top crispier?
Broil for the last 3–5 minutes or add extra shredded cheese in the final 10 minutes of baking.

Final Thoughts

There’s a reason Mississippi Mud Potatoes have become a staple in my kitchen—they’re hearty, cheesy, and endlessly comforting.

I love making this dish when I need something cozy to share or a guaranteed crowd-pleaser at gatherings.

The crispy bacon, creamy texture, and golden cheese topping hit all the right notes.

Whether you serve it with grilled meats or on its own, it’s always a win.