My grandmother used to make this Mississippi Mud Potatoes Recipe every Sunday dinner, and the minute that casserole dish hit the table, we’d all lean in a little closer.
The name always made me giggle as a kid. I couldn’t understand why something so delicious would be named after mud!
But one bite explained everything. The layers of tender potatoes, crispy bacon, melted cheese, and rich sour cream create this gloriously messy, indulgent dish that’s absolutely irresistible.
I’ve been making this recipe for over a decade now, and it’s become my go-to for potlucks, holiday gatherings, and those nights when I just need some serious comfort food. My kids now request it for their birthdays instead of cake!
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 10-12 |
| Difficulty Level | Easy |
This recipe pairs wonderfully with my roasted potatoes when you need a lighter potato side dish option.
Why You’ll Love This Mississippi Mud Potatoes Recipe
This casserole is pure comfort in a dish. The creamy, cheesy layers meld together into something that tastes way more complicated than it actually is.
I love that it’s incredibly forgiving. Forgot to cube your potatoes perfectly evenly? No problem. Your bacon got a little extra crispy? Even better. This dish just works.
The make-ahead factor is a lifesaver during busy weeks. I often prep this the night before and just pop it in the oven when I get home from work.
It feeds a crowd without breaking the bank. All the ingredients are affordable and easy to find at any grocery store.
The leftovers are absolutely phenomenal. In fact, I’d argue this dish tastes even better the next day when all the flavors have had time to really meld together.
- Ultimate comfort food that satisfies even the pickiest eaters in my house
- Budget-friendly ingredients that won’t have you spending a fortune at the grocery store
- Perfect for potlucks and gatherings since it travels well and feeds many people
- Make-ahead friendly so you can prep it the night before busy days
- Crowd-pleaser that works for casual weeknight dinners or special occasions
- Incredibly versatile with endless variation options to suit different tastes
You might also enjoy: Breakfast Potatoes Recipe
Ingredients
This recipe uses simple, everyday ingredients that create something extraordinary when combined. I’ve tested this with various substitutions over the years, and I’ll share what works best below.
- 5 pounds (2.3 kg) russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 pound (450g) thick-cut bacon, cooked until crispy and crumbled
- 2 cups (480g) sour cream, full-fat for best results
- 2 cups (200g) sharp cheddar cheese, shredded (divided: 1½ cups for mixing, ½ cup for topping)
- 1 cup (100g) Monterey Jack cheese, shredded
- 1 cup (240ml) whole milk
- ½ cup (115g) unsalted butter, melted
- 1 packet (1 oz/28g) ranch seasoning mix
- 4 cloves garlic, minced
- 1 teaspoon (5g) salt, plus more to taste
- 1 teaspoon (2g) black pepper
- ½ teaspoon (1g) paprika
- 3 green onions, thinly sliced (for garnish)
- Cooking spray or butter for greasing the baking dish
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. I learned this the hard way after trying to cook bacon in a flimsy pan that couldn’t distribute heat evenly!
- Large baking dish (9×13 inch/23×33 cm) for assembling the casserole
- Large pot for boiling potatoes
- Heavy-bottomed skillet for cooking bacon until perfectly crispy
- Colander for draining the parboiled potatoes
- Large mixing bowl for combining the creamy mixture
- Sharp knife and cutting board for prep work
- Potato masher or fork for achieving the perfect texture
- Cheese grater if you’re shredding cheese from a block (which I highly recommend for better melting)
- Aluminum foil for covering the dish during baking
- Oven mitts for safe handling of the hot casserole
Another favorite of mine is my funeral potatoes, which uses similar ingredients but with a different preparation method.
Recommended Products for This Recipe
After making this dish countless times, I’ve found that certain products really do make a difference in the final result. Here are my top recommendations that’ll help you create the best Mississippi Mud Potatoes possible.
1. Lodge Cast Iron Skillet
I cook my bacon in this heavy-duty skillet because it distributes heat so evenly that every strip comes out perfectly crispy. The high sides also contain splatter, and cleanup is surprisingly easy once the pan is properly seasoned.
2. Anchor Hocking Glass Baking Dish
This glass baking dish has been my workhorse for years. It bakes the potatoes evenly, doesn’t retain odors, and goes from oven to table beautifully. I can see through the sides to check if the edges are getting golden, which is super helpful.
3. Tillamook Sharp Cheddar Cheese
The quality of your cheese makes a huge difference in this recipe. Tillamook’s sharp cheddar melts beautifully and has that tangy flavor that cuts through the richness of the sour cream and butter perfectly.
4. Hidden Valley Ranch Seasoning Mix
I’ve tried other brands, but Hidden Valley consistently delivers the best flavor. The blend of herbs and spices in this seasoning mix adds that signature tangy flavor that makes Mississippi Mud Potatoes so addictive.
You might also enjoy: Cheesy Potatoes Recipe
Step-by-Step Instructions: How to Make Mississippi Mud Potatoes
Follow these detailed instructions to create perfect Mississippi Mud Potatoes every time. I’ve included all the little tips I’ve learned over the years to help you avoid common pitfalls.
1. Prepare the Potatoes
- Peel all 5 pounds (2.3 kg) of russet potatoes using a vegetable peeler, making sure to remove any eyes or blemishes you encounter.
- Cut the peeled potatoes into uniform 1-inch (2.5 cm) cubes so they cook evenly. Don’t worry about making them absolutely perfect, but try to keep the sizes relatively similar.
- Place the cubed potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). The cold water start helps them cook more evenly.
- Add 1 tablespoon of salt to the water to season the potatoes from the inside out as they cook.
- Bring the water to a boil over high heat, then reduce to medium-high and cook for 8-10 minutes until the potatoes are fork-tender but not falling apart. You want them cooked through but still holding their shape.
- Drain the potatoes thoroughly in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate. This prevents a watery casserole.
- Return the drained potatoes to the pot and use a potato masher to roughly mash about half of them, leaving the other half in chunks. This creates that perfect “muddy” texture that gives the dish its name.
2. Cook the Bacon
- While the potatoes are cooking, place the 1 pound (450g) of thick-cut bacon strips in a cold, heavy-bottomed skillet in a single layer. Starting with a cold pan helps render the fat more evenly.
- Turn the heat to medium and cook the bacon, flipping occasionally with tongs, until it’s crispy and browned on both sides, about 12-15 minutes total. The timing will vary based on your bacon’s thickness.
- Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Don’t discard all the bacon grease! Reserve 2 tablespoons for extra flavor if desired.
- Once the bacon is cool enough to handle (about 5 minutes), crumble it into bite-sized pieces. I like to leave some larger chunks for texture.
- Set aside about ¼ cup of the crumbled bacon for garnishing the top of the finished dish.
3. Make the Creamy Mixture
- In a large mixing bowl, combine the 2 cups (480g) of sour cream, 1 cup (240ml) of whole milk, and ½ cup (115g) of melted butter. Whisk these together until the mixture is smooth and well combined.
- Add the entire packet (1 oz/28g) of ranch seasoning mix to the bowl and stir it in thoroughly. Make sure there are no dry pockets of seasoning remaining.
- Stir in the minced garlic (4 cloves), 1 teaspoon (5g) of salt, 1 teaspoon (2g) of black pepper, and ½ teaspoon (1g) of paprika. Mix everything until completely incorporated.
- Add 1½ cups (150g) of the shredded sharp cheddar cheese and all of the 1 cup (100g) shredded Monterey Jack cheese to the mixture. Stir well to distribute the cheese throughout.
- Fold in most of the crumbled bacon, reserving that ¼ cup for topping. The mixture should be thick and creamy at this point.
4. Combine and Assemble
- Preheat your oven to 350°F (175°C) so it’s ready when you finish assembling the dish.
- Generously grease your 9×13 inch (23×33 cm) baking dish with cooking spray or butter, making sure to coat the sides as well to prevent sticking.
- Add the mashed and chunked potatoes to the bowl with the creamy cheese mixture. Use a large spoon or spatula to fold everything together gently but thoroughly, making sure every potato piece is coated with the creamy mixture.
- Transfer the combined mixture to your prepared baking dish, spreading it out evenly with a spatula. Press down gently to eliminate any air pockets.
- Sprinkle the remaining ½ cup (50g) of sharp cheddar cheese evenly over the top of the casserole.
- Scatter the reserved crumbled bacon over the cheese layer for a beautiful, crispy topping.
5. Bake to Perfection
- Cover the baking dish tightly with aluminum foil, making sure it doesn’t touch the cheese topping. I sometimes tent the foil slightly to prevent sticking.
- Place the covered dish in the preheated 350°F (175°C) oven and bake for 45 minutes. This covered baking time allows the flavors to meld and the potatoes to finish cooking through.
- After 45 minutes, carefully remove the foil and return the dish to the oven uncovered. Bake for an additional 25-30 minutes until the top is golden brown and bubbling around the edges.
- Look for the cheese to be melted and slightly crispy on top, and you should see the creamy mixture bubbling up around the sides.
- Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting time allows the dish to set up slightly and makes it easier to serve clean portions.
6. Garnish and Serve
- While the casserole is resting, thinly slice the 3 green onions on a diagonal for a prettier presentation.
- Sprinkle the sliced green onions over the top of the hot casserole just before serving.
- Use a large serving spoon to scoop portions, making sure to get all the way to the bottom to include all those delicious layers in each serving.
- Serve immediately while it’s hot and the cheese is still gloriously melty and gooey.
If you enjoyed this recipe, you should definitely try my scalloped potatoes next.
Tips for The Best Mississippi Mud Potatoes
These tips come from years of trial and error, including a few kitchen mishaps that taught me valuable lessons. Follow these and your Mississippi Mud Potatoes will turn out perfect every time.
- Don’t overcook the potatoes during parboiling. I learned this the hard way when my first attempt turned into potato soup! They should be tender but still hold their shape when drained. Test them with a fork at the 8-minute mark.
- Use freshly shredded cheese instead of pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. The extra few minutes of grating are absolutely worth it for that creamy, melted cheese texture.
- Let the bacon cool completely before crumbling. Hot bacon will release grease into your mixture and make it oily rather than creamy. I usually cook my bacon first and let it cool while I prepare the potatoes.
- Don’t skip the resting time after baking. That 10-minute rest allows the casserole to set up so you get clean servings instead of a soupy mess. I know it’s tempting to dig in immediately, but patience pays off here.
- Adjust the cheese ratio to your preference. My teenagers prefer extra cheese, so I sometimes add an additional ½ cup on top. You can also mix in some pepper jack for a spicy kick.
- Make sure your baking dish is truly greased well. The corners and edges are especially prone to sticking, so I use my fingers to really work the butter or cooking spray into every crevice.
- Save some bacon fat for drizzling. If you’re not watching calories, drizzle 1-2 tablespoons of reserved bacon fat over the top before the final baking period for extra richness and flavor. It’s absolutely decadent.
What to Serve with Mississippi Mud Potatoes
This casserole is hearty enough to be a main dish, but it also shines as a side. Here’s what I typically serve alongside it based on the occasion.
For casual family dinners, I love pairing this with simple grilled proteins and a crisp salad to balance the richness. The contrast of textures and flavors makes for a well-rounded meal that satisfies everyone at the table.
- Grilled or roasted chicken breast for a lighter protein option
- Green Bean Casserole to add some vegetables to the plate
- Pan-seared pork chops with a simple herb butter
- Broccoli Salad for a fresh, crunchy contrast
- BBQ ribs when you want to go all out with comfort food
- Simple garden salad with vinaigrette to cut through the richness
- Grilled asparagus or roasted Brussels sprouts for a veggie side
- Dinner Rolls for soaking up all that creamy goodness
- Baked ham for holiday gatherings and special occasions
Another family favorite: Twice Baked Potatoes
Variations of Mississippi Mud Potatoes
One of my favorite things about this recipe is how adaptable it is. I’ve experimented with countless variations over the years, and here are the ones my family requests most often.
- Loaded Baked Potato Version: Add sour cream dollops on top after baking and include extra cheese, more bacon, and chives for that classic loaded baked potato experience.
- Southwest Style: Mix in 1 cup of corn, 1 diced jalapeño, and use a Mexican cheese blend instead of cheddar. Top with crushed tortilla chips for the last 10 minutes of baking for added crunch.
- Chicken and Bacon: Fold in 2 cups of diced rotisserie chicken to make this a complete one-dish meal. My kids love this version for weeknight dinners.
- Vegetarian Option: Skip the bacon and add sautéed mushrooms, caramelized onions, and extra cheese. Use vegetable broth in place of some of the milk for added flavor.
- Buffalo Chicken Mud Potatoes: Stir in 1 cup of shredded buffalo chicken and add ½ cup of buffalo sauce to the creamy mixture. Top with blue cheese crumbles before the final baking.
- Breakfast Version: Add scrambled eggs, breakfast sausage, and use pepper jack cheese. This makes an incredible brunch casserole that I serve at family gatherings.
- Ham and Cheese: Replace bacon with diced ham and use a combination of Swiss and Gruyère cheese for a more elegant variation that’s perfect for Easter or Christmas dinner.
- Extra Crispy Topping: Mix crushed cornflakes or panko breadcrumbs with melted butter and sprinkle over the top for the last 15 minutes of baking. The crunch factor is addictive.
For another delicious potato variation, check out my Au Gratin Potatoes.
Storage and Reheating
Proper storage is key to enjoying delicious leftovers. I actually think this dish tastes even better the next day once all the flavors have melded together overnight.
- Refrigerator Storage: Let the casserole cool completely to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for 3-4 days. I usually portion it into individual servings for easy lunch grab-and-go options.
- Freezing Instructions: This dish freezes beautifully! Wrap individual portions or the entire casserole tightly in plastic wrap, then again in aluminum foil. Label with the date and freeze for up to 3 months. For best results, underbake slightly if you know you’ll be freezing it.
- Reheating from Refrigerated: Place desired portion in a microwave-safe dish, cover with a damp paper towel, and microwave on medium power for 2-3 minutes, stirring halfway through. You can also reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes until heated through.
- Reheating from Frozen: Thaw overnight in the refrigerator for best results. Once thawed, reheat as you would refrigerated leftovers. If reheating from frozen, add an extra 10-15 minutes to the oven time and keep it covered with foil.
- Freshening Up Leftovers: Add a splash of milk or a dollop of sour cream before reheating to restore creaminess. Sprinkle fresh cheese and bacon on top before reheating for that just-baked taste.
- Make-Ahead Tip: Assemble the entire casserole up to 24 hours in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 extra minutes if needed.
Read Also: Mashed Potatoes Recipe
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 12 servings). Keep in mind this is a rich, indulgent dish meant for special occasions!
- Calories: 445 kcal
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 68mg
- Sodium: 685mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 16g
- Calcium: 220mg
- Iron: 1.5mg
- Potassium: 685mg
Note: Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
For a healthier potato option, try my Healthy Mashed Potatoes.
Health Benefits of Key Ingredients
While Mississippi Mud Potatoes is definitely an indulgent comfort food, some of the ingredients do offer nutritional benefits. Here’s what’s actually good for you in this delicious dish.
- Potatoes: Despite their bad reputation in some diets, potatoes are actually nutritious when prepared properly. They’re an excellent source of potassium, vitamin C, and vitamin B6. They also provide resistant starch when cooled, which can benefit gut health.
- Sour Cream: Contains probiotics that support digestive health and provides calcium for strong bones. The full-fat version also helps your body absorb fat-soluble vitamins.
- Cheese: Offers high-quality protein, calcium, phosphorus, and vitamin B12. The aged cheeses like sharp cheddar also contain beneficial bacteria.
- Garlic: Known for its immune-boosting properties, garlic contains compounds that may help reduce blood pressure and improve cholesterol levels. It’s also anti-inflammatory and rich in antioxidants.
- Bacon: While high in fat and sodium, bacon provides protein and essential vitamins like B12 and selenium. The key is moderation and choosing quality bacon without excessive additives.
- Green Onions: These little garnishes pack a nutritional punch with vitamins A, C, and K. They also contain compounds that support heart health and have anti-inflammatory properties.
This pairs wonderfully with my Smashed Potatoes when you want a different texture.
FAQs About Mississippi Mud Potatoes
1. Can I make Mississippi Mud Potatoes ahead of time?
Absolutely! This is one of the best make-ahead casseroles I know. Assemble the entire dish up to 24 hours in advance, cover it tightly with plastic wrap or foil, and refrigerate.
When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes while your oven preheats. You may need to add an extra 5-10 minutes to the baking time since you’re starting with a cold casserole.
2. Why are my Mississippi Mud Potatoes watery?
Watery Mississippi Mud Potatoes usually result from one of two issues. First, you might have overcooked the potatoes during the parboiling stage, causing them to absorb too much water.
Second, you may not have drained them thoroughly enough after boiling. Make sure to let the drained potatoes sit in the colander for a few minutes to release steam and excess moisture before mixing with the other ingredients.
3. Can I use different types of potatoes?
While I strongly recommend russet potatoes for their starchy texture and ability to absorb flavors, you can use Yukon Gold potatoes as a substitute. They’ll give you a creamier, buttery texture.
I don’t recommend red potatoes or new potatoes for this recipe since they’re too waxy and won’t give you that perfect “muddy” consistency that makes this dish special. The starch in russet potatoes is really key to the texture.
4. How do I prevent the cheese from becoming greasy?
Greasy cheese usually happens when pre-shredded cheese is used or when the oven temperature is too high. Always shred your own cheese from a block, as pre-shredded varieties contain anti-caking agents that can cause separation.
Also, make sure you’re baking at the correct temperature of 350°F (175°C). Higher temperatures can cause the fat to separate from the cheese proteins, creating that greasy appearance.
5. Can I freeze Mississippi Mud Potatoes?
Yes, this dish freezes beautifully for up to 3 months! I recommend freezing it in individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then again in aluminum foil, and label with the date.
For best results, slightly underbake the casserole if you know you’ll be freezing it. Thaw overnight in the refrigerator before reheating in a 350°F (175°C) oven until warmed through.
Final Thoughts
Mississippi Mud Potatoes has earned its permanent spot in my recipe rotation for good reason. It’s that rare dish that manages to be both impressive enough for holiday gatherings and simple enough for busy weeknight dinners.
The best part? Every time I make it, someone asks for the recipe.
I hope this becomes a beloved staple in your home just like it has in mine. Don’t be afraid to make it your own with different cheese combinations or add-ins.
I’d love to hear how your Mississippi Mud Potatoes turn out! Drop a comment below and let me know what variations you tried or how your family enjoyed it. And if you’re looking for more comfort food inspiration, explore some of my other potato recipes below.
Recommended:
- Potato Salad Recipe
- Sweet Potato Casserole Recipe
- Shepherds Pie Recipe
- Baked Ziti Recipe
- Green Bean Casserole Recipe
- Air Fryer Simple Baked Potatoes Recipe
- Healthy Shepherds Pie Recipe
- Air Fryer Mac and Cheese Recipe
- Mexican Street Corn Recipe
- Thanksgiving Stuffing Recipe
