Mississippi Mud Potatoes
A creamy and cheesy potato casserole made with Yukon gold potatoes and crispy beef bacon.
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.
Notes
For a crispy top, broil the casserole for an extra minute, keeping a close eye to prevent burning.