Creamy Ham and Spinach Potatoes

Cordelia Stewart


Don't let the spinach scare you away this dish is creamy delish!


★★★★★ 1 vote

15 Min
35 Min


  • 3 c
    potatoes, peeled and thinly sliced
  • 4 oz
    cream cheese
  • 1/2 lb
    velveeta cheese
  • 2 Tbsp
  • 1/2 c
    whole milk
  • 1/4 c
    sour cream
  • 1/4 c
  • 3-4 c
    tightly packed fresh baby leaf spinach
  • 1 c
    chopped/cubed ham
  • ·
    additional sour cream, salsa, and spinach optional

How to Make Creamy Ham and Spinach Potatoes


  1. Preheat oven to 350F.
  2. Boil potatoes on high for 5 minutes or until they just start to break but they are still crisp. Drain.
  3. Add cream cheese, velveeta, butter, milk, and spinach to a medium sized pot and melt together on medium heat. Do not boil. As soon as all are melted and combined, remove from heat. Stir in salsa and sour cream.
  4. Combine ham chunks, potatoes, and cream spinach mixture in a covered baking dish. Bake in oven 20-25 minutes.
  5. Remove from oven and let stand covered until it stops bubbling, about 5 minutes. Uncover, let cool, and serve.
  6. Top with additional fresh spinach, sour cream, and salsa if desired.

    (Please note that I used real salted butter and whole milk, if you use another the quality of this dish may not be the same.)

Printable Recipe Card

About Creamy Ham and Spinach Potatoes

Course/Dish: Pork

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