Mississippi Mud Potatoes: The Ultimate Comfort Food Recipe
Introduction to Mississippi Mud Potatoes
Mississippi Mud Potatoes are a delightful dish that combines creamy textures with savory flavors, making it a perfect comfort food for any gathering. This recipe features Yukon gold potatoes mixed with beef bacon, sharp cheddar cheese, and a hint of garlic, all baked to perfection. Whether you’re hosting a family dinner or just need a hearty side dish, this recipe is sure to please everyone at the table.
A Personal Story Behind My Mississippi Mud Potatoes Journey
Growing up, I remember my grandmother making Mississippi Mud Potatoes for special occasions. The aroma of the bacon sizzling and cheese melting filled the kitchen, making it impossible to wait until dinner was served. This dish has a comforting, nostalgic place in my heart, and I love sharing it with my family and friends.
What Makes This Mississippi Mud Potatoes Recipe Special?
What sets this Mississippi Mud Potatoes recipe apart is its unique blend of flavors and textures. The creamy mayonnaise mixed with sharp cheddar cheese creates a luscious base, while the crispy beef bacon adds a delightful crunch. The addition of garlic and Dijon mustard gives it a subtle depth of flavor that elevates this dish beyond the ordinary.
The Full Mississippi Mud Potatoes Recipe
Ingredients
- 8 slices beef bacon, cut into 1/4-inch pieces
- 2 1/2 pounds Yukon gold potatoes, diced
- 3/4 cup mayonnaise
- 6 ounces mild yellow cheddar cheese, shredded (about 1 1/2 cups), divided
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh chives
Instructions
- Preheat the oven to 400ºF (200ºC). In a large skillet, cook the beef bacon over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a small bowl using a slotted spoon. This step ensures the bacon remains crispy for garnishing later.
- In a large bowl, combine the and diced Yukon gold potatoes, mayonnaise, 3 ounces of shredded mild cheddar cheese, minced garlic, Dijon mustard, kosher salt, and freshly ground black pepper. Mix well, and add half of the cooked bacon for added flavor.
- Transfer the potato mixture into a 10-inch cast iron or broiler-safe high-sided skillet, spreading it evenly. Bake for approximately 1 hour, or until the potatoes are tender. This will allow the flavors to meld beautifully.
- Remove the skillet from the oven and switch the oven to broil. Sprinkle the remaining shredded cheddar cheese over the top. Return the skillet to the oven and broil for 2-3 minutes until the cheese is melted and slightly browned. Keep an eye on it to ensure the cheese doesn’t burn.
- Allow the casserole to cool for 10 minutes. Garnish with the remaining bacon and chopped fresh chives before serving. This adds a fresh touch and a pop of color to your dish.
Serving Suggestions and Variations for Mississippi Mud Potatoes
Mississippi Mud Potatoes can be served as a side dish alongside grilled meats or as a hearty main course. For a twist, consider adding cooked vegetables like broccoli or bell peppers to the potato mixture. You could also replace some of the mayonnaise with Greek yogurt for a lighter version without sacrificing creaminess.
Frequently Asked Questions About Mississippi Mud Potatoes
Can I make this dish ahead of time?
Yes! You can prepare the potato mixture a day in advance and store it in the refrigerator. Just bake it fresh when you’re ready to serve.
What can I substitute for mayonnaise?
If you’re looking for a lighter option, consider using Greek yogurt or sour cream instead of mayonnaise.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Recipe Stats
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Calories per Serving: 380
- Servings: 6
Mississippi Mud Potatoes
Equipment
- 10-inch cast iron skillet Broiler-safe for finishing the dish.
Ingredients
Main Ingredients
- 8 slices beef bacon, cut into 1/4-inch pieces
- 2.5 pounds Yukon gold potatoes, diced
- 0.75 cup mayonnaise
- 6 ounces mild yellow cheddar cheese, shredded (about 1 1/2 cups), divided
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 0.5 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh chives
Instructions
- Preheat the oven to 400ºF (200ºC). Cook the beef bacon in a large skillet over medium heat until crisp, about 8-10 minutes. Transfer the bacon to a small bowl using a slotted spoon.
- In a large bowl, mix the diced Yukon gold potatoes, mayonnaise, 3 ounces of shredded mild cheddar cheese, minced garlic, Dijon mustard, salt, pepper, and half of the cooked bacon.
- Transfer the potato mixture to a 10-inch cast iron or broiler-safe high-sided skillet, spreading it evenly. Bake for about 1 hour until the potatoes are tender.
- Remove the skillet from the oven and switch the oven to broil. Sprinkle the remaining shredded cheddar cheese over the top. Return the skillet to the oven and broil for 2-3 minutes until the cheese is melted and slightly browned.
- Allow the casserole to cool for 10 minutes. Garnish with the remaining bacon and chopped fresh chives before serving.