Mississippi Mud Potatoes Southern (Printer-Friendly)

Layers of tender potatoes, cheddar, and bacon bring soulful Southern comfort to your dining table in every bite.

# What You’ll Need to Cook:

01 - 1.2 kg Yukon Gold or russet potatoes, peeled and finely diced

02 - 340 g bacon, cooked and crumbled

03 - 340 g sharp cheddar cheese, freshly grated

04 - 240 ml mayonnaise

05 - 120 ml sour cream

06 - 50 g green onions, thinly sliced

07 - 5 g garlic salt

01 - Set the oven to 163°C (325°F) to ensure an even cook for the potatoes.

02 - Peel and dice the Yukon Gold or russet potatoes into uniform 1 cm cubes to promote even cooking.

03 - In a large mixing bowl, combine mayonnaise, sour cream, garlic salt, and sliced green onions until well integrated.

04 - Gently fold diced potatoes and freshly grated cheddar cheese into the creamy mixture until all pieces are evenly coated.

05 - Incorporate crumbled bacon throughout the mixture, reserving a portion for garnish if desired.

06 - Transfer the combined mixture into a lightly greased baking dish. Cover with foil and bake for 45 minutes.

07 - Remove the foil and continue baking for 30 minutes or until the top develops a golden, crispy cheese crust and the potatoes are fork-tender.

08 - Allow the dish to rest for 10–15 minutes after baking. Garnish with remaining green onions and bacon before serving.

01 - For optimal texture, use starchy potatoes such as Yukon Gold or Russet, and always freshly grate your cheese for the best melt.

02 - Letting the dish rest after baking helps set the cheese and blend flavors for superior results.

03 - This dish can be made ahead up to the final baking stage, refrigerated for 24 hours, and finished just before serving.