Mississippi Mud Potatoes
Diced russet potatoes baked in a creamy mayonnaise, sharp cheddar, and bacon mixture until the centers turn tender and the edges brown against the pan — an easy, cheesy side dish that serves 8 with just 25 minutes of hands-on work.
Equipment
- 12-inch skillet - For cooking the bacon on the stovetop
- 9x13 inch baking dish - 3 quart or 3 L, glass, ceramic, or stoneware
- Chef's knife - For dicing the potatoes and onion
- Vegetable peeler - For the potato skins
- Box grater - For shredding the cheese
- Large mixing bowl - At least 4 quarts or 4 L, to coat the potatoes evenly
- Garlic press - For fast, fine mincing
- Silicone spatula - For folding and stirring
- Oven thermometer - Home ovens can run 25°F (14°C) or more off, which leaves potatoes firm after 90 minutes
- Aluminum foil - For tenting the pan if the top browns too fast
Ingredients
- 6 cups russet or Yukon Gold potatoes - about 2.5 pounds or 1.1 kg, peeled and cut into ¾-inch (2 cm) cubes
- 2 cups sharp cheddar cheese - 8 ounces or 225 g, shredded from a block
- ¾ cup full-fat mayonnaise - 180 ml
- 8 slices thick-cut bacon - about 8 ounces or 225 g, cooked until crisp and crumbled to make about 1 cup, divided: ¾ cup for the mixture and ¼ cup for topping
- ½ cup yellow onion - 80 g, finely diced
- 3 cloves garlic - about 3 teaspoons, minced
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup green onions - 25 g, thinly sliced, for garnish
- nonstick cooking spray - for greasing the pan
Instructions
- Place the bacon in a cold 12-inch skillet over medium heat and cook for 8 to 10 minutes, turning occasionally, until deep golden and crisp. Transfer to a paper towel-lined plate, cool, then crumble into small pieces (about 1 cup; set aside ¼ cup for topping).
- Position an oven rack in the center of the oven and preheat to 325°F (165°C). Spray a 9x13-inch baking dish generously with nonstick cooking spray, including the corners, and check the oven thermometer once ready, adjusting the dial if it reads off.
- Peel the potatoes with a vegetable peeler, trim away any green spots or eyes, and cut into ¾-inch (2 cm) cubes. Measure out 6 cups; if holding the cubes, keep them in cold water, then drain and pat completely dry before mixing.
- Finely dice the yellow onion to make ½ cup (80 g), mince or press the garlic to make about 3 teaspoons, shred the cheddar on the large holes of a box grater to make 2 cups (8 ounces or 225 g), and slice the green onions for garnish.
- In a large bowl, stir together the mayonnaise, minced garlic, salt, and black pepper until smooth. Add the shredded cheddar, diced onion, and ¾ cup of the crumbled bacon, stirring until evenly distributed.
- Add the dry potato cubes to the bowl and fold until every cube is coated in the creamy mixture, scraping the bottom of the bowl as you go. The mixture will look thick and heavy, which is correct.
- Scoop the mixture into the prepared baking dish, spread into an even layer, and gently press down with the back of the spatula. Make sure the corners are filled so those potatoes do not dry out.
- Bake uncovered on the center rack for 1 hour 30 minutes, stirring gently at the 45-minute mark to bring the edges toward the center. If the top browns faster than the potatoes soften, tent loosely with foil; at 80 minutes, test a center cube — it is done when a fork slides in with no resistance and the top and edges are browned.
- Remove from the oven and rest for 5 minutes so the sauce thickens slightly. Sprinkle the remaining ¼ cup bacon and the sliced green onions over the top, then scoop and serve hot, making sure each portion includes some of the browned edge.
Notes
- Pick starchy potatoes. Russets hold up better than red potatoes because their starch breaks down slightly and thickens the mayonnaise and cheese into a creamy coating; Yukon Golds are a close second with a buttery flavor.
- Cut evenly. Aim for ¾-inch (2 cm) cubes — larger pieces stay firm at the center, and smaller ones turn to mush.
- Dry the potatoes. Extra water thins the mayonnaise and can make the finished dish look loose, so pat soaked cubes thoroughly with paper towels.
- Shred your own cheese. Block cheddar melts more smoothly than pre-shredded, which is coated with anti-caking starch to prevent clumping.
- Use full-fat mayonnaise. Light mayonnaise has more water and holds up less well in a long bake.
- Cook the bacon until crisp. It softens a little in the oven, so start with it well rendered; thick-cut slices keep more texture.
- Stir once at the halfway point. This moves the browned edges inward and brings the pale center potatoes to the outside.
- Make-ahead friendly. Mix the raw potatoes with all the ingredients, cover, and refrigerate for up to 24 hours before baking; add 10 to 15 minutes to the bake time since the pan starts cold.
- Storage. Refrigerate leftovers in an airtight container for up to 4 days, or freeze cooled portions for up to 2 months (expect a softer texture and some sauce separation after thawing).
- Reheat in the oven. Cover with foil and warm at 350°F (175°C) for 20 to 25 minutes — the edges re-crisp and the sauce does not turn oily as it can in the microwave.
Nutrition
Serving: 1ServingCalories: 430kcalCarbohydrates: 26gProtein: 13gFat: 30gSaturated Fat: 10gCholesterol: 52mgSodium: 590mgPotassium: 575mgFiber: 3gSugar: 2g
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