Mississippi Mud Potatoes
Mississippi Mud Potatoes are a Southern-style loaded potato casserole layered with tender sliced russet potatoes, crispy bacon, creamy sour cream sauce, and melted sharp cheddar cheese. Baked until golden and bubbly, this crowd-pleasing comfort dish is perfect for potlucks, family dinners, and holiday gatherings.
Equipment
- 1 9x13-inch Baking Dish greased
- 1 Large Mixing Bowl
- 1 Skillet for cooking bacon
- 1 Sharp Knife and Cutting Board
- 1 Aluminum foil
- 1 Cheese Grater for fresh shredding
- 1 Oven mitts
Ingredients
Main Ingredients
- 3 lbs russet potatoes thinly sliced, no need to peel
- 8 strips bacon cooked until crispy and crumbled
- 2 cups shredded sharp cheddar cheese freshly grated preferred
- 1 cup sour cream full fat for best creaminess
- 1 can cream of chicken soup 10.5 oz can
- 3 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
Topping
- 3 stalks green onions thinly sliced, added after baking
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease your 9x13 baking dish with butter or cooking spray.
- Wash and slice the russet potatoes into thin, even rounds. You do not need to peel them, but you can if you prefer.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
- Mix the sour cream, cream of chicken soup, garlic powder, salt, and black pepper together in a large bowl until smooth.
- Layer half of the sliced potatoes evenly across the bottom of the prepared baking dish.
- Spread half of the sour cream mixture over the potato layer. Add half the crumbled bacon and half the shredded cheese.
- Repeat the layers with the remaining potatoes, sour cream mixture, bacon, and cheese on top.
- Cover the dish tightly with aluminum foil. Bake for 60 minutes covered.
- Remove the foil and bake for an additional 20 to 25 minutes until the top is golden and bubbly.
- Remove from the oven and let the dish rest for 10 minutes. Top with sliced green onions before serving.
Notes
For best results, slice potatoes evenly so they cook at the same rate. Grate your own cheese for smoother melting. Let the casserole rest 10 minutes after baking before serving. This dish can be assembled the night before and refrigerated unbaked. Freeze fully baked portions for up to 3 months.