Description
Mississippi Mud Potatoes: Creamy, cheesy, and indulgent. A crowd-pleasing side dish featuring potatoes smothered in a rich, velvety sauce.
Ingredients
Scale
- 2 pounds (900g) russet potatoes, washed and sliced ¼-inch thick (peeling optional)
- 8 slices bacon (about 8 oz/225g), cooked until crispy and crumbled
- 2 cups (8 oz/225g) sharp cheddar cheese, shredded and divided
- 1 cup (8 oz/225g) sour cream
- 1 can (10.5 oz/300g) cream of chicken soup
- ½ cup (120ml) unsalted butter, melted
- 1 small onion (about 1 cup/150g), finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika (plus extra for garnish)
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Cook your bacon until crispy either in a skillet or baked in the oven, then drain on paper towels and crumble when cool enough to handle. While the bacon cooks, slice your potatoes to a uniform ¼-inch thickness – using a mandoline makes this job incredibly quick and ensures even cooking.
- Step 2: Create the Creamy Base In a large mixing bowl, whisk together the sour cream and cream of chicken soup until smooth. Add the melted butter, diced onion, minced garlic, salt, pepper, and paprika, stirring until everything is well combined. This mixture is the heart of your Mississippi Mud Potatoes – it will become velvety and rich as it bakes, coating each potato slice perfectly.
- Step 3: Assemble the Casserole Add the sliced potatoes to the creamy mixture and gently fold until every slice is coated. Be careful not to break the potatoes while mixing. Transfer half of the potato mixture to your prepared baking dish, spreading it into an even layer. Sprinkle half of the crumbled bacon and 1 cup of shredded cheese over this layer. Top with the remaining potato mixture, spreading it evenly with a spatula.
- Step 4: Bake to Perfection Cover the dish with aluminum foil and bake for 60 minutes. This covered baking period allows the potatoes to cook through while steaming in the creamy sauce. After the initial baking time, remove the foil, sprinkle the remaining cheese and bacon over the top, and return to the oven uncovered for another 20-25 minutes until bubbling around the edges and beautifully golden on top.
- Step 5: Finish and Serve Once baked, let your Mississippi Mud Potatoes rest for 10-15 minutes before serving – this crucial step allows the layers to set for easier serving. Sprinkle with fresh chives and a light dusting of paprika for an eye-catching presentation. The casserole should have a beautiful golden crust that gives way to creamy, layered potatoes underneath – the perfect visual and textural contrast that makes this dish so beloved.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 380 calories
- Sugar: 2 grams
- Sodium: 780 milligrams
- Fat: 28 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0.5 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 70 milligrams