printable recipe card<\/a><\/strong> below.<\/p>\n<\/div>\n\n\n\n STEP 1: Cook the potatoes<\/strong> STEP 2: Sauté the onions<\/strong>\nSTEP 3: Mix the components<\/strong>STEP 4: Mix everything together<\/strong>\nSTEP 5: Fill the baking dish<\/strong>STEP 6: Bake until bubbly and golden<\/strong>\n<\/span>Slow Cooker Mississippi Mud Potatoes<\/span><\/h2>\n\n\n\nWant the cheesy goodness without using the oven? Grab your slow cooker. Dice 3 pounds of russet potatoes into ¾-inch cubes and toss with the usual sauce, onions, cheddar, and bacon. Lightly grease the crockpot, fold everything in, and cover.<\/p>\n\n\n\n
Cook on High for about 3 hours or Low for 5 to 6 hours, until the potatoes are fork-tender and the sauce is bubbling. Pop the lid off for the last 15 minutes so excess moisture can escape and the top can set.<\/p>\n\n\n\n
Finish with a fresh sprinkle of crumbled bacon and green onions, then scoop straight from the pot. Pro Tip:<\/strong> Line the crock with a slow-cooker liner for the easiest clean-up ever.<\/p>\n\n\n\n\n
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<\/span>Troubleshooting Guide – Common Problems and Solutions<\/span><\/h2>\n<\/div>\n\n\n\nThe potatoes still hard<\/strong>Potatoes got mushy<\/strong>Greasy on top<\/strong>Sauce looks broken<\/strong>Top browns, middle is cold<\/strong>Casserole is watery\n
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<\/span>Frequently Asked Questions<\/span><\/h2>\n<\/div>\n\n\n\n<\/span>Why do you par boil the potatoes first?<\/span><\/h3><\/summary> Because we’re cooking with a bunch of cheese, we don’t want to cook it for too long, or we’d risk the cheesy sauce separating. By boiling for 5-8 minutes, it softens the centers of the potatoes, and lets excess starch wash away but keeps the pieces tender, but let’s them hold their shape on the outside.<\/p> <\/details> <\/span>Can I use frozen hash browns instead of diced potatoes?<\/strong><\/span><\/h3><\/summary> Yes – just thaw them first and pat dry well so the casserole does not turn watery.<\/p> <\/details> <\/div>\n\n\n\n
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<\/span>Kylee’s Notes<\/span><\/h2>\n<\/div>\n\n\n\nFor extra crunch, add crushed Ritz crackers or French fried onions on top before baking.<\/div><\/li>\n\n\n\n
Let the casserole rest for 5 minutes before serving so the flavors meld together.<\/div><\/li>\n<\/ul>\n\n\n\n
<\/span>Make Ahead<\/span><\/h3>\n\n\n\nCan you prep Mississippi Mud Potatoes a day in advance?<\/strong><\/p>\n\n\n\nAbsolutely! Make right up to the point where you’d put it in the oven, but let it cool. Cover and store in the refrigerator. Pull it out and let it sit on the counter while you preheat the oven. Cook per the instructions.<\/p>\n\n\n\n
<\/span>Variations, Substitutions & Dietary Swaps<\/span><\/h3>\n\n\n\nCheese<\/strong>. Use some pepper-jack and spice it up!<\/div><\/li>\n\n\n\nMayo<\/strong>. Switch this out and substitute Greek yogurt instead!<\/div><\/li>\n\n\n\nBacon<\/strong>. You can use cooked and crumbled turkey bacon for a lighter option.<\/div><\/li>\n\n\n\nAdditions<\/strong>. Add some diced fresh jalapeños, or a can of green chilis. Try adding in some green onions. <\/div><\/li>\n\n\n\nSeasoning<\/strong>: A little garlic or onion powder would be good additions to the seasoning.<\/div><\/li>\n<\/ul>\n\n\n\n<\/span>How to store leftovers<\/strong><\/span><\/h3>\n\n\n\nRefrigerator<\/strong><\/p>\n\n\n\n
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