This post may contain affiliate links. Please read our disclosure policy.
Mississippi Mud Potatoes are the ultimate cheesy potato casserole—rich, creamy, and loaded with bacon, garlic, and two kinds of melty cheese. This is the kind of cozy, crowd-pleasing side dish that disappears fast at family dinners, potlucks, and holidays.
What makes this version so good is the balance. The combination of mayonnaise and sour cream creates a sauce that’s creamy without feeling heavy, while the bacon, onion, and garlic add layers of savory flavor in every bite. The potatoes bake up perfectly tender, and the top turns golden and bubbly—exactly what you want in a comforting potato casserole.
It comes out of the oven smelling incredible, and it pairs with just about anything. Leftovers are just as good (maybe better!) the next day—especially alongside scrambled eggs.
If you love easy potato side dishes like this, be sure to try my smothered potatoes, melting potatoes, perfect mashed potatoes, or old-fashioned country potatoes next.
MISSISSIPPI MUD POTATOES INGREDIENTS + KEY NOTES
Potatoes: I use Russet potatoes for their fluffy texture, which soaks up all that creamy, cheesy goodness.
Mayonnaise: Adds richness and creates the creamy base for the sauce.
Sharp Cheddar: I use block cheese and grate it myself for better melting. Pre-shredded works in a pinch, but it won’t melt as smoothly since it contains cellulose.
Pepper Jack Cheese: Adds a little kick and extra creaminess. Grate it fresh for the best texture.
Bacon: Use regular-cut bacon, not thick cut. It crisps up better and stays crisp after baking.
Onion: I use brown onions for a slightly sweet, savory flavor that balances the richness.
Sour Cream: Adds tang and balances the richness of the mayonnaise so the casserole tastes creamy, not heavy.
Garlic: Fresh garlic gives the best flavor and really brings everything together.
Salt + Pepper: Simple seasoning that enhances all the other flavors.
Paprika: Adds a subtle earthy warmth and rounds out the dish.
👉 Pro Tip: Cut the potatoes into even 3/4-inch pieces so they cook through evenly and stay creamy inside
🥣 HOW TO MAKE MISSISSIPPI MUD POTATOES
Start by washing, peeling, and cutting the potatoes into even cubes so they cook evenly. Cook the bacon until crisp, then set it aside to cool before crumbling. In a large mixing bowl, combine the potatoes with the mayonnaise, sour cream, cheese, bacon, onion, garlic, and seasonings, then stir until everything is evenly coated in the creamy mixture.
Transfer the mixture to a greased casserole dish and spread it into an even layer. Cover and bake until the potatoes are tender, then uncover and continue baking until the top is hot, bubbly, and lightly golden. Let the casserole rest for a few minutes, then sprinkle with green onions and serve.
PRO TIPS
Planning: This recipe is easy to make, but peeling and dicing the potatoes takes a little time, so it helps to plan ahead.
Cut the potatoes evenly: Try to keep the potato pieces about the same size so they bake evenly and turn tender at the same time.
Bake or pan fry the bacon: You can cook the bacon either way, so use whichever method is easiest for you.
For the sheet pan method: Arrange the bacon slices on a parchment-lined baking sheet and bake at 400°F until crisp. Let cool, then crumble.
For the frying pan method: I like to dice the raw bacon first, then cook it in a skillet over medium-high heat until crisp. It’s quick, easy, and gives you bacon pieces ready to stir right in.
Don’t skip covering the dish: Covering the casserole for the first part of baking helps the potatoes cook through evenly and keeps everything creamy.
Let it rest before serving: Give the casserole 5 to 10 minutes to rest after baking so the sauce can settle and thicken a bit before serving.
STORING + FREEZING + MAKE-AHEAD
How Long Can You Keep This in The Fridge?
Once made, your Mississippi Mud Potatoes will last up to four days in the fridge.
Can You Freeze This?
It is not suggested since the mixture can become grainy upon freezing.
Make-Ahead:
Yes, you can do this ahead of time. Assemble but do not bake. When ready, pop it in the oven as instructed.
What to Serve With Mississippi Mud Potatoes
Hearty Main Dishes
These creamy, cheesy potatoes are perfect with comfort-food favorites like Buttermilk Roasted Chicken, Stuffed Pork Chops, Mississippi Pot Roast, or Swiss Steak.
Grilled Favorites
They’re also great with grilled mains like Beef Shish Kabobs, Grilled Flank Steak, or Grilled Beer Brats.
More Potato Recipes You’ll Love
Boursin Cheese Scalloped Potatoes – Ultra creamy and rich with a garlic herb flavor that feels a little extra special.
Smashed Potatoes – Crispy on the outside, fluffy on the inside, and perfect for soaking up all that buttery goodness.
Crockpot Potato Soup – Cozy, creamy, and loaded with flavor—an easy set-it-and-forget-it favorite.
Twice Baked Potatoes – A classic loaded potato with a creamy, cheesy filling and crispy skin.
Air Fryer Potato Wedges – Golden, crispy, and perfectly seasoned—great when you want something quick and easy.
Tried This Recipe?
I’d love to hear how it turned out! 💛 If you made these Mississippi Mud Potatoes, please leave a ⭐⭐⭐⭐⭐ rating and a comment below—your feedback helps others and means so much to me.
Love cozy, crowd-pleasing recipes like this? Don’t miss the next one! Subscribe to my FREE newsletter and get new favorites sent straight to your inbox.
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Mississippi Mud Potatoes
Ingredients
- 2 1/2 pounds potatoes, cut into 1-inch cubes
- 3/4 cup mayonnaise
- 1 1/2 cups sharp cheddar, shredded
- 1 1/2 cups pepper jack cheese, shredded
- 1 pound cooked and crumbled bacon
- 1/2 cup onion
- 3/4 cup sour cream
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup green onions, thinly sliced
Instructions
- Preheat the oven: Arrange the oven rack in the center and preheat to 325°F. Lightly butter or spray a 9x13-inch baking dish and set aside.
- Prep the potatoes: Wash, peel, and cut the potatoes into even 3/4-inch cubes so they cook evenly and become perfectly tender.
- Cook the bacon: Cook the bacon until crisp using your preferred method. Transfer to a paper towel-lined plate, then crumble once cooled.
- Mix the creamy base: In a large mixing bowl, stir together the mayonnaise, sour cream, garlic, salt, pepper, and paprika until smooth and well combined.
- Combine everything: Add the diced potatoes, onion, both cheeses, and about 3/4 of the crumbled bacon to the bowl. Stir until everything is evenly coated in the creamy mixture.
- Transfer to baking dish: Spread the mixture evenly into the prepared baking dish and gently press into an even layer for consistent baking.
- Cover and bake: Cover the dish tightly with foil and bake for 50–60 minutes, or until the potatoes are just fork-tender.
- Finish uncovered: Remove the foil, sprinkle the remaining bacon over the top, and return to the oven uncovered. Bake for an additional 20–30 minutes, until the top is bubbly and lightly golden.
- Rest and garnish: Let the casserole rest for 5–10 minutes to allow the sauce to thicken slightly. Sprinkle with green onions and serve.
Notes
- Planning: This recipe is simple and easy. It just takes a little time to peel and dice the potatoes, so plan ahead.
- Bake or Pan Fry: For the bacon, you can bake the slices on a sheet pan or fry them in a pan. Whichever is easier for you.
- For the sheet pan method: Place bacon slices on parchment paper and bake at 400 degrees until crispy. Cool and crumble.
- For the frying pan method: I dice the bacon first (raw) then crisp the pieces in the pan on medium-high heat. I always save the bacon grease for later!
There are not enough stars to rate this reciipe. As my daughter would say chef kiss. I doubled all ingredients but the bacon and there was nothing left.
Hey, Holly! That’s awesome! I’m glad you and your daughter loved this recipe. Thank you so much for the positive feedback and 5-star rating 🙂
Hey, Kathleen! We loved your country potatoes. This one I think will be my top 1, and the country potatoes will be in 2nd! Hehe.
OMG, that’s great, Erica!
Where does the sour cream get used? It just says sour cream, nothing in the directions and no amount.
Sorry. I realized the error and fixed it this morning. t’s add when you add the mayo
What is the sour cream for and how much
Sorry! There was an error. All fixed.
Great! My family went crazy over it. And hour and half @ 400 is a little too long to bake.
Sherry, thanks for leaving a comment and the 5 star rating!
How much sour cream in Mississippi Mud Potatoes?
1/2 cup
Hi just wondering about the sour cream . There is no amount and it does not say to mix in. Is the sour cream to be served with the green onions?
Hi Sylvia. Sorry the recipe is fixed. I use 1/2 cup and add it after the mayo.
Your recipe does not specify how much sour cream to use.
Sorry Pan. It’s been fixed. I use 1/2 cup and add it after the mayo.
Where do you you put the sour cream and onion in the recipe?
Hi Susan. It’s been fixed. I use 1/2 cup and add it after the mayo.
Where does the sour cream come in?
Hi Siane. It’s been fixed. I use 1/2 cup and add it after the mayo.