Cheesy Mississippi Mud Potatoes (Print version)
Tender diced potatoes baked with cheddar, bacon, onion, sour cream, and mayo until hot, creamy, and golden at the edges.
# Ingredients:
For the casserole
01 -
3 lb (1.36 kg) russet or Yukon Gold potatoes, peeled and diced into 3/4-inch cubes
02 -
12 oz (340 g) bacon, cooked crisp and crumbled
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
2 cups (225 g) sharp cheddar cheese, freshly shredded
06 -
3/4 cup (180 g) sour cream
07 -
1/2 cup (115 g) mayonnaise
08 -
4 tablespoons (56 g) unsalted butter, melted
09 -
1 teaspoon kosher salt, plus more for boiling water
10 -
1/2 teaspoon black pepper
For finishing
11 -
2 tablespoons sliced green onions
12 -
1/4 cup (28 g) extra shredded cheddar, optional for topping
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
Cook the bacon in a skillet until crisp. Drain on paper towels, crumble, and reserve a small handful for the top.
03 -
Add the diced potatoes to a large pot of salted water. Bring to a boil and cook for 6-8 minutes, until barely fork-tender. Drain very well.
04 -
Cook the onion in 1 tablespoon bacon drippings or butter over medium heat for 3-4 minutes. Add the garlic and cook for 30 seconds.
05 -
In a large bowl, gently fold the warm potatoes with bacon, onion, garlic, cheddar, sour cream, mayonnaise, melted butter, salt, and pepper until coated.
06 -
Spread the mixture into the prepared baking dish. Cover with foil and bake for 30 minutes, until the center is hot.
07 -
Uncover, add the reserved bacon and optional extra cheddar, and bake for 15-20 minutes more, until bubbly and lightly golden. Rest for 5 minutes, then top with green onions.
# Good to know:
01 -
Best served hot after a 5-minute rest.
02 -
Dice potatoes evenly so they finish at the same time.
03 -
Freshly shredded cheddar melts smoother than bagged shredded cheese.