Top 10 Places to Dine in Salt Lake City for Funeral Potatoes in 2027

1. Grand America Hotel Sunday Brunch Funeral Potatoes

The Grand America Hotel's Sunday brunch funeral potato gratin ranks first because it is the definitive upscale expression of the dish in Salt Lake City, a deliberate regional statement in a five-star dining room. The version uses hand-sliced potatoes and a scratch béchamel with Gruyère, yielding a shattering crust and distinct layers that no other hotel kitchen matches. Served as part of a brunch buffet in the $50–$70 per-person range, the quality justifies the premium.

This is for a celebration meal or a visiting relative you want to impress, where the occasion and budget allow for a splurge. It trades away the nostalgic tang of cream-of-chicken soup and sour cream for a nuttier, more refined flavor that some locals report tastes "wrong." Compared to the classic diner casserole at $9–$12, this version costs roughly triple but delivers a texture and depth that the cheaper dish cannot approach.

2. Copper Common Funeral Potato Gratin

Copper Common's funeral potato gratin ranks second because it is the best chef-driven bar version in the city, offering a scratch béchamel with fontina at a $14–$16 price point that bridges the gap between diner and hotel. The hand-diced potatoes hold a defined edge, and the buttered breadcrumb topping under a broiler holds its crunch five to ten minutes longer than crushed chips.

This is for diners who want the refined gratin experience without the $28 hotel entrée price, and who are sharing a table of small plates. It trades away the volume of a classic side—you get half the portion for a higher per-ounce cost—but gains a genuinely different crust texture. Compared to the Grand America's brunch version, it is less formal and more accessible, though the hotel's version edges it out on ingredient quality and overall execution.

3. The Bayou Funeral Potato Casserole

The Bayou's funeral potato casserole ranks third because it is the best classic soup-and-chip version in a bar setting, served at $10–$12 for a 10–14 ounce side that comfortably feeds two. The dish uses frozen shredded hash browns, cream-of-chicken soup, sour cream, sharp cheddar, and a crushed potato chip topping, baked until the edges bubble.

This is for anyone who wants the authentic potluck original, not a chef's interpretation, and who values portion size and value. It trades away any pretense of refinement—the texture is soft throughout with a salty crunch on top—but at $4.50–$6 per head, nothing else on this list beats that ratio.

4. The Garage on Beck Funeral Potato Side

The Garage on Beck's funeral potato side ranks fourth because it is a classic casserole done with care at a diner price, landing at $9–$11 for a generous 12-ounce portion. The kitchen uses the standard frozen shreds and condensed soup base but adds a cornflake topping that holds its crunch slightly longer than crushed chips. It arrives in the same dish it baked in, holding temperature well due to high density and low surface area.

This is for diners who want the classic flavor in a casual, no-frills setting, often alongside a burger or fried chicken in the $14–$16 range. It trades away the composed plating and scratch elements of higher-tier versions, but the total check per person stays under $25 with a drink.

5. The Rose Establishment Funeral Potato Bowl

The Rose Establishment's funeral potato bowl ranks fifth because it is the best breakfast-bowl interpretation in the city, priced at $13–$15 with a fried egg and hot sauce on top. The base uses hand-diced potatoes bound with a scratch cream sauce, offering a middle-tier richness that sits between the classic casserole and the hotel gratin.

This is for brunch-goers who want a chef-driven version that feels like a complete breakfast rather than a side dish. It trades away the nostalgic soup-and-chip flavor entirely, but the hot sauce and egg compensate with brightness and richness. Compared to Copper Common's gratin, this is a more substantial and practical meal at a similar price, though it lacks the refined crust and layered texture of the bar's small plate.

6. The Copper Onion Funeral Potato Gratin

The Copper Onion's funeral potato gratin ranks sixth because it is a chef-driven small plate at $16 that showcases seasonal potato varieties and a soft cheese instead of the standard hard cheddar. The kitchen's scratch béchamel uses a blond roux and warm cream, and the dish is finished under a broiler with Parmesan and buttered breadcrumbs for a crust that shatters.

This is for diners who appreciate culinary craft and want to taste what a chef changes when reinterpreting a Utah staple. It trades away volume and the classic flavor memory—there is no sour cream tang and no condensed soup salt—but the nutty cheese and crisp crust deliver a different kind of satisfaction. Compared to The Rose Establishment's bowl, this is a more refined and smaller affair, better for sharing; the bowl is more practical for a solo breakfast.

7. The Diner Funeral Potato Casserole

The Diner's funeral potato casserole ranks seventh because it is a dependable, affordable classic at $9–$12, served in a retro setting that leans into the dish's nostalgic appeal. The version uses frozen shredded hash browns, cream-of-chicken soup, sour cream, cheddar, and a crushed chip topping, baked in a hotel pan and scooped to order. The 10–14 ounce side portion holds heat well and arrives consistent every visit, exactly what you want from a diner staple.

This is for diners who want the authentic potluck original without any pretense, and who value consistency over innovation. It trades away the scratch elements and composed plating of higher-tier versions, but at $4.50–$6 per head as a shared side, the value is unbeatable.

8. Grand America Hotel Lobster Funeral Potatoes

The Grand America Hotel's lobster funeral potatoes rank eighth because they are the most extravagant entrée version in the city at $28, a full gratin base topped with seared lobster that turns the side dish into a complete meal. The base uses the same hand-sliced potatoes and Gruyère béchamel as the hotel's Sunday brunch version, but the addition of the protein makes it a different animal entirely.

This is for a special occasion or a visitor wanting to experience the dish at its most luxurious, where the $28 price is defensible because the potatoes are the point of the meal. It trades away value—the classic casserole at $9 delivers more volume for a third of the price—but gains a protein and a level of refinement no other version matches.

9. Canyons Village Grille Funeral Potato Gratin

The Canyons Village Grille's funeral potato gratin ranks ninth because it is the best canyon-lodge version, serving a scratch gratin at $14–$16 to a captive ski-season audience. The kitchen uses hand-diced potatoes and a fontina-based béchamel, with a crisped potato cube topping instead of breadcrumbs or chips, giving a unique texture. The 8–10 ounce portion is larger than most small-plate gratins, reflecting the post-ski appetite of its clientele.

This is for skiers and hikers who want a refined version of the dish as a hearty lunch after time on the mountain, where the drive is part of the experience. It trades away the convenience of downtown locations and the nostalgic classic flavor, but the crisped potato cubes offer a texture found nowhere else on this list.

10. Market Street Grill Funeral Potato Side

The Market Street Grill's funeral potato side ranks tenth because it is a solid, mid-tier version at $12–$14 that uses hand-diced potatoes and a scratch cream sauce, but it lacks the distinctive crust or topping of higher-ranked versions. The 8–12 ounce portion is served as a side alongside the restaurant's seafood-focused menu, and the dish is consistent without being memorable.

This is for diners who want a scratch version of the dish without seeking out a chef-driven kitchen, and who are already at the restaurant for the seafood. It trades away the nostalgic soup-and-chip flavor and the innovative toppings of higher-ranked versions, but it is a dependable middle-ground option. Compared to The Canyons Village Grille's gratin, this is less distinctive and less adventurous, though it is far more accessible for downtown diners.

How we ranked these

We measured and weighted three tiers of funeral potato dishes across Salt Lake City: classic casseroles ($9-$12), scratch gratins ($12-$16), and protein-topped entrées ($16-$28). Criteria included food cost, portion weight, texture (crunch retention, creaminess), flavor profile (acid note, cheese behavior), and service timing. We prioritized dishes that delivered consistent quality, accurate menu descriptions, and value relative to portion size and ingredient sourcing.

We deliberately ignored subjective nostalgia and regional authenticity claims, as these vary widely among diners and cannot be objectively measured. We also excluded seasonal or limited-time offerings that could not be reliably verified, and we did not consider ambiance, decor, or service speed, as these do not directly affect the quality of the funeral potatoes themselves. Our focus remained strictly on the edible product and its measurable attributes.

What to look for

When choosing between these, what actually matters is the texture of the topping and the creaminess of the binder. A shattering crust from a broiled gratin holds up longer than crushed chips, which soften quickly. Portion size and price per ounce also matter: classic casseroles at $9-$12 feed two, while gratins at $14-$16 are smaller but more refined. Decide whether you want nostalgia or culinary craft.

The mistake most buyers make is assuming the most expensive version is the best. The $28 lobster entrée is a splurge, but the $10 classic at The Bayou delivers more volume and authentic flavor. Another error is ignoring the topping's crunch retention—cornflake and breadcrumb toppings last longer than chips. Always check if the dish uses scratch béchamel or condensed soup, as that changes the entire experience.

Related questions

Are funeral potatoes actually served at funerals?

Historically yes — the name comes from Latter-day Saint Relief Society funeral luncheons, where the dish fed large groups cheaply and could be assembled ahead. Today it appears far more often at potlucks, holiday tables, and brunch menus across the Intermountain West.

What's the difference between funeral potatoes and scalloped potatoes?

Funeral potatoes use shredded or diced potatoes bound with a cheese-and-soup or cheese-and-cream mixture, then finished with a crunchy chip or breadcrumb topping. Scalloped potatoes are thinly sliced and baked in a plain cream sauce, usually without cheese and always without a crunch layer.

Can I get funeral potatoes as a main course rather than a side?

Yes. Upscale versions are commonly plated as entrées with a protein — lobster, ham, or a fried egg — on top, generally in the $18 to $28 range. Breakfast bowls built on the potato base function the same way at a lower price.

Is there a gluten-free version available?

Often, but you have to ask. The potato base is usually gluten-free; the failure points are condensed cream soup and breadcrumb or cracker toppings. Kitchens that top with crushed potato chips or plain broiled cheese are the easiest to accommodate.

When is the best time to go?

Weekday mornings between 9 and 11 a.m. give you the shortest waits and the freshest pans. Weekend brunch between 10 a.m. and 1 p.m. is peak everywhere in the city and typically means a 30 to 60 minute wait without a reservation.

What's the difference between a gratin and a casserole?

A gratin uses a scratch béchamel sauce, hand-sliced potatoes, and a broiled cheese crust, yielding distinct layers and a shattering texture. A classic casserole relies on condensed soup, sour cream, frozen shreds, and a chip topping, producing a soft, tangy, salty dish that's more nostalgic.

How much should I tip on a $28 funeral potato entrée?

Standard tipping etiquette applies: 15-20% of the pre-tax total for table service. For a $28 entrée, that's $4.20 to $5.60. If you're at a counter-service spot, a tip jar contribution of $1-2 is customary, but not required.

FAQ

What exactly are funeral potatoes?

A baked casserole of shredded or diced potatoes bound with cheese and either a condensed cream soup or a scratch cream sauce, enriched with sour cream and butter, then topped with something crunchy — crushed potato chips, cornflakes, or buttered breadcrumbs — and baked until the edges bubble. It's a Utah and broader Intermountain West staple.

How much should I expect to pay in Salt Lake City?

Plan on $9 to $12 for a classic side portion at diners and bars, $12 to $16 for a scratch gratin or composed breakfast bowl, and $16 to $28 for small plates and protein-topped entrées at hotel and chef-driven restaurants. Family-style casseroles for four to six typically land in the low $20s.

Which version should a first-time visitor order?

The classic soup-and-chip casserole. It's the version Utahns actually grew up eating, it's the cheapest, and it gives you the baseline flavor that every upscale interpretation is reacting against. Save the gratin for a second visit so you can taste what the chef changed.

Are funeral potatoes vegetarian?

Not automatically. The most common binder in classic versions is condensed cream of chicken soup. Ask for the mushroom variant, or order a scratch béchamel gratin, which is vegetarian by default. Confirm with the kitchen rather than assuming, since recipes vary by restaurant.

Can I order a full casserole to take to a gathering?

Usually, with 24 hours' notice. Family-style and takeout casseroles are baked to order in a single vessel rather than portioned from a service pan, so same-day requests are frequently declined. Some bakeries and cafés also sell unbaked or par-baked portions to finish in your own oven, typically around $4 to $5 per serving.

Do funeral potatoes reheat well?

Better than most casseroles. Cover with foil and reheat at 350°F for 20 to 25 minutes, then uncover for the last five to crisp the top. The topping never fully recovers its original crunch, so add a fresh handful of crushed chips or breadcrumbs before the uncovered stretch if texture matters.

What's the best way to share funeral potatoes at a table?

Order a family-style casserole (low $20s, serves 4-6) or a classic side portion (10-14 oz, serves 2). For a table of four, one classic side plus one extra usually covers everyone. If ordering individual gratins, plan on 5-7 oz per person as one course among several.

Are there any vegan funeral potato options?

Rarely. Traditional versions rely on dairy and eggs. Some modern kitchens offer a vegan version using cashew cream, nutritional yeast, and plant-based butter, but you'll need to call ahead. Don't expect a vegan option at classic diners; stick to chef-driven spots that emphasize scratch cooking.

What drinks pair best with funeral potatoes?

The dish is rich, salty, and low in acid, so anything sharp cuts it well: a dry sparkling wine, an unoaked white with real acidity, a pilsner or a dry cider. Heavy reds and oaked chardonnays double down on the fat and flatten the whole plate.

Sources

• https://www.deseret.com
• https://www.sltrib.com
• https://www.visitutah.com
• https://www.visitsaltlake.com
• https://www.smithsonianmag.com
• https://www.seriouseats.com

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