I discovered Mississippi Mud Potatoes at a neighborhood potluck and was hooked after the first cheesy forkful. The kids asked for seconds, the husband barely snagged a bite, and I went home a mission to recreate the recipe. You’re welcome.
The best part is how easy this is. Par-boil the potatoes, stir in pantry staples, slide the pan into the oven, and let the magic happen while you throw together a simple green salad and some kind of protein. This is a hearty side dish that makes weeknights feel special, fills out any BBQ table, and disappears fast at every holiday.
Check out my Au Gratin Potatoes (it’s cheese and bacon!), as well as Funeral Potatoes for some similar types of dishes
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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What are Mississippi Mud Potatoes?
Mississippi Mud Potatoes are a hearty Southern casserole of diced potatoes baked in a creamy cheese sauce with sweet onion and plenty of crispy bacon. Think Cracker Barrel’s hashbrown casserole, only chunkier and far less soupy.
No one’s quite sure how the “mud” nickname stuck, but the dish celebrates the South’s love of simple ingredients, generous portions, and bold flavor – and we’re not mad about it!
Why you’ll love this recipe
- Easy. No culinary degree required!
- Make-ahead friendly. Assemble the dish up to a day ahead, stash it in the fridge, then bake when you’re ready – no last-minute kitchen scramble.
- Crowd-pleasing. One 9×13 pan stretches to a lot of servings, making it a great potluck potato casserole, holiday side dish, or for a game-day spread.
- Goes with everything. Serve it with on a Tuesday with a favorite chicken recipe, or with a grilled steak. Goes great with Roasted Lamb, too!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Russet potatoes. Starchy and perfect for holding up in the casserole. You can also use Yukon Gold potatoes for a creamier texture.
- Bacon. You can use turkey bacon for a lighter option.
- Onion. Sautéed for a touch of sweetness. White, yellow, or even green onions work.
- Cheddar cheese. Melts beautifully for that gooey, cheesy texture. Sharp cheddar adds the most flavor! I grate my own, because it melts better.
- Sour cream. I use full fat (lower fat types can split). You can substitute for Greek yogurt if needed.
- Mayonnaise. Helps make everything extra rich. If you’re not a fan, you can use more sour cream instead.
- Butter. Ties everything together with extra flavor.
- Salt & pepper. Simple seasonings that enhance all the flavors!
How to make Mississippi Mud Potatoes
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
STEP 1: Cook the potatoes
Peel and dice the russets, then simmer in salted water for about 10 minutes until just fork-tender. Drain well so the casserole stays creamy, not watery.
STEP 2: Sauté the onions
In the reserved bacon drippings, cook the diced onion over medium heat for 3 to 4 minutes until soft and lightly golden.
STEP 3: Mix the components
In a large bowl, combine the warm potatoes with most of the bacon, sautéed onions, shredded cheddar, sour cream, mayonnaise, melted butter, salt, and pepper.
STEP 4: Mix everything together
Fold gently until every potato cube is coated in that cheesy, creamy sauce.
STEP 5: Fill the baking dish
Spread the potato mixture into the greased 9 × 13 pan in an even layer and sprinkle the reserved bacon over the top for extra crunch.
STEP 6: Bake until bubbly and golden
Bake, covered with foil at 350°F for 30 minutes, then uncover and bake until potatoes are tender, the cheese is melted, the edges are golden brown, and the whole dish is hot and bubbly.
Slow Cooker Mississippi Mud Potatoes
Want the cheesy goodness without using the oven? Grab your slow cooker. Dice 3 pounds of russet potatoes into ¾-inch cubes and toss with the usual sauce, onions, cheddar, and bacon. Lightly grease the crockpot, fold everything in, and cover.
Cook on High for about 3 hours or Low for 5 to 6 hours, until the potatoes are fork-tender and the sauce is bubbling. Pop the lid off for the last 15 minutes so excess moisture can escape and the top can set.
Finish with a fresh sprinkle of crumbled bacon and green onions, then scoop straight from the pot. Pro Tip: Line the crock with a slow-cooker liner for the easiest clean-up ever.
Troubleshooting Guide – Common Problems and Solutions
- The potatoes still hard
Make sure you dice then as evenly as possible into ¾-inch pieces, par-boil 8 minutes, then bake. They’ll finish with the sauce. - Potatoes got mushy
You might have par-boiled too long or stirred too much. Cut it to 6 to 7 minutes and fold gently. - Greasy on top
Be sure to drain the bacon fat – keep about a tablespoon for flavor. - Sauce looks broken
The heat was too high or you baked it uncovered. Cover for the first 30 minutes, then uncover just to brown. - Top browns, middle is cold
Shift the pan to the center rack or tent with foil once the cheese turns golden to prevent it from over browning. - Casserole is watery
Drain potatoes well after par-boiling and stick with Russets or Yukon Golds.
Frequently Asked Questions
Why do you par boil the potatoes first?
Because we’re cooking with a bunch of cheese, we don’t want to cook it for too long, or we’d risk the cheesy sauce separating. By boiling for 5-8 minutes, it softens the centers of the potatoes, and lets excess starch wash away but keeps the pieces tender, but let’s them hold their shape on the outside.
Can I use frozen hash browns instead of diced potatoes?
Yes – just thaw them first and pat dry well so the casserole does not turn watery.
Kylee’s Notes
- For extra crunch, add crushed Ritz crackers or French fried onions on top before baking.
- Let the casserole rest for 5 minutes before serving so the flavors meld together.
Make Ahead
Can you prep Mississippi Mud Potatoes a day in advance?
Absolutely! Make right up to the point where you’d put it in the oven, but let it cool. Cover and store in the refrigerator. Pull it out and let it sit on the counter while you preheat the oven. Cook per the instructions.
Variations, Substitutions & Dietary Swaps
- Cheese. Use some pepper-jack and spice it up!
- Mayo. Switch this out and substitute Greek yogurt instead!
- Bacon. You can use cooked and crumbled turkey bacon for a lighter option.
- Additions. Add some diced fresh jalapeños, or a can of green chilis. Try adding in some green onions.
- Seasoning: A little garlic or onion powder would be good additions to the seasoning.
How to store leftovers
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating Leftovers
Oven: Spread potatoes in a greased baking dish, cover with foil, and bake at 350°F for about 15 to 20 minutes until hot.
Stovetop: Warm a non-stick skillet over medium-low heat, add a splash of milk or broth, cover, and stir every couple of minutes until the potatoes are steamy and creamy again, about 8 minutes.
Microwave: Heat individual portions for 1 to 2 minutes, stirring halfway.
More delicious potato dishes:
- Easy Scalloped Potatoes. There’s a video on this one, showing how EASY this is to make!
- Colcannon. A classic Irish favorite, packed with cabbage, bacon, and pure comfort. Super easy to make and super yummy to eat!
- Lyonnaise Potatoes. A simple, classic French side dish of potato slices and caramelized onions, sautéed to golden, crispy perfection.
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Mississippi Mud Potatoes
Ingredients
- 6 medium potatoes (peeled and diced)
- 1 small onion (diced)
- 2 cups cheddar cheese
- 1 pound bacon (cooked and crumbled)
- 1 cup sour cream
- ½ cup mayonnaise
- ½ cup butter (melted)
- 1 teaspoon salt
- ½ teaspoon pepper
Directions
- Get prepped: Peel and dice 6 medium potatoes into bite-sized cubes. Dice 1 small onion. Shred 2 cups cheddar cheese.
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook the 1 pound bacon until crispy, then crumble.
- Add the diced potatoes to a large pot of salted water. Bring to a boil and cook for 5-8 minutes, until just fork-tender. Drain and set aside.
- In a skillet over medium heat, cook the diced onions in a little of the bacon grease until soft and translucent, about 3-4 minutes.
- Mix everything together: In a large bowl, combine the drained potatoes, crumbled bacon (reserve some for topping), sautéed onions, shredded cheese, 1 cup sour cream, ½ cup mayonnaise, melted ½ cup butter, 1 teaspoon salt, and ½ teaspoon pepper. Stir until everything is well coated.
- Bake: Spread the mixture into the prepared baking dish. Sprinkle the reserved bacon on top. Cover with foil and bake for 30 minutes, then remove the foil and continue cooking, until the top is bubbly and golden.
- Serve: Let cool for a few minutes before serving. Enjoy!
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Notes
- Be sure to grease your casserole dish.
- Don’t skip covering the casserole for the first 30 minutes. We’re cooking the casserole first, then removing the foil to brown the top.
- For extra crunch, add crushed Ritz crackers or French fried onions on top before baking.
- Want a spicy kick? Add some diced jalapeños or a dash of hot sauce!
- Let the casserole rest for 5 minutes before serving so the flavors meld together.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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