Appetizers
The 99 Restaurant Pub Cheese delivers that signature crispy, golden-brown perfection with smoky lager depth you crave—just like the original. 🔥 The secret lies in baking the potato until it's tender yet crispy, then loading it with melted cheddar, crispy bacon, and a dollop of tangy sour cream.
This isn't just an appetizer; it's a flavor-packed experience that transforms a simple potato into a showstopper.
What sets this recipe apart is the smoky lager twist—a splash of beer in the cheese sauce adds depth that mimics the restaurant's signature style.
The key steps are baking the potato to achieve that ideal crispy exterior, then assembling with sharp cheddar, bacon, and chives for that iconic 99 look. It's a dish that balances hearty flavors with restaurant-quality texture.
By the time you're done, you'll have crispy potato bites loaded with gooey cheese, smoky bacon, and a creamy finish. The aroma alone will have everyone at the table asking for seconds.
This recipe delivers the same indulgence as the restaurant version, but with the flexibility to customize toppings to your taste.
Perfect for game day, dinner parties, or a cozy night in—this dish is as satisfying as it is impressive. Let's bring that 99 Restaurant magic to your kitchen with this foolproof method.
Ingredients for 99 restaurant pub cheese
Crispy potatoes, smoky beer, and gooey cheese—this is the ultimate game-day appetizer.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 large | Cut into 1-inch cubes |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Crispy Bacon 🥓 | ½ lb | Cooked and crumbled |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Lager Beer 🍺 | ¼ cup | Light, crisp variety |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, for garnish |
| All-Purpose Flour 🌾 | ½ cup | For dredging potatoes |
| Olive Oil 🫒 | 2 tbsp | For crisping potatoes |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For seasoning |
| Onion Powder 🧅 | ½ tsp | For seasoning |
The potatoes are the foundation—Russets are non-negotiable for that crispy exterior. Grab a bag from Whole Foods or your local grocery store's produce section; they're usually pre-washed, which saves time. For extra crispiness, I like to double-dredge the cubes in flour after the first bake. The beer adds that signature smoky depth, so pick a light lager like Corona or Coors Light—avoid anything too dark or bitter. If you can't find lager, a pale ale works in a pinch, but the flavor won't be quite the same.
No sharp chedddar? Monterey Jack or pepper jack melts beautifully and adds a little kick. Swapping the beer for chicken or vegetable broth with a splash of apple cider vinegar mimics the tangy depth. Fresh chives are ideal, but dried chives at half the amount work if you're in a bind. The bacon can be pre-cooked from the deli section—Oscar Mayer or Boar's Head are reliable—but if you're cooking it yourself, go for thick-cut slices. They crisp up better and hold their shape when crumbled. For a vegetarian twist, swap the bacon for crispy tempeh bacon or smoked paprika-seasoned tofu.
Store any leftovers in an airtight container for up to 3 days—though honestly, they rarely last that long. The potatoes stay crispy best when reheated in the oven at 400°F for 10 minutes. For make-ahead prep, bake the potato cubes ahead of time and store them in the fridge; just reheat before assembling. The cheese sauce can be made a day in advance and reheated gently—microwave in 20-second bursts to keep it smooth. Freeze extras in single-serving portions for quick appetizers later.
Why You'll Love This Recipe
- I swear by this trick: slice those Russets, toss them in the oven with the bacon and beer, then melt the cheddar right on top. No chopping boards, no extra pots—just one pan, one delicious mess to clean.
- One-Pan Magic: I swear by this trick: slice those Russets, toss them in the oven with the bacon and beer, then melt the cheddar right on top. No chopping boards, no extra pots—just one pan, one delicious mess to clean.
- Cheese Pull Heaven: That sharp chedddar, stretched thin over bubbling potatoes and crispy bacon? It’s the kind of gooey, golden pull that makes you forget you’re not in a pub. The beer in the mix adds a subtle tang that cuts through the richness—trust me, it’s the secret weapon.
- Game for Any Day: Between us, this is my lazy Sunday brunch and my "I have no energy" Tuesday dinner. Serve it with a cold beer for a casual hang, or pile it high for a crowd—it’s just as happy feeding two or ten. The leftovers? Even better the next day, because cold cheesy potatoes are a whole other kind of genius.
Step-by-step instructions for crispy pub cheese bites
Here's how to nail those iconic crispy, cheesy bites with a perfect smoky kick.
🍳 Step 1: Create the Crispy Potato Base
Preheat your oven to 425°F and line two baking sheets with parchment paper. Cut the 2 large Russet Potatoes into 1-inch cubes—uniform size ensures even cooking. Toss them in a large bowl with 2 tbsp Olive Oil and 0.5 cup All-Purpose Flour, shaking to coat evenly.
Spread the potatoes in a single layer on the prepared baking sheets, leaving ½-inch gaps between pieces. This prevents steaming and guarantees crispy edges. Bake for 25-30 minutes until the potatoes are golden brown and crispy—you should hear them crackling when you shake the pan. Real talk: don't skip this step. Crispy potatoes are the foundation of everything.
🥘 Step 2: Build the Cheesy Bacon Mixture
While the potatoes bake, melt the 4 tbsp Butter in a medium saucepan over medium heat. Add the 1.5 cups Sharp Cheddar Cheese and stir constantly until completely melted and smooth. Remove from heat and stir in the 0.5 cup Sour Cream, 0.5 lb Crispy Bacon, 0.25 cup Lager Beer, 1.5 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder.
Here's the thing—let the mixture sit for 5 minutes to thicken slightly. The beer will mellow out and the cheese will firm up just enough to cling beautifully to the potatoes. If it looks too thick, add 1-2 tbsp milk (not in ingredients, but trust me on this) to loosen it. The sauce should be thick enough to coat the back of a spoon but still flow smoothly.
🔥 Step 3: Combine and Bake to Perfection
Carefully transfer the baked potatoes to a large bowl. Pour the cheesy bacon mixture over the potatoes and gently toss until every piece is coated. Spread them back onto the baking sheets in a single layer, making sure the cheese mixture is evenly distributed. Return to the oven and bake for an additional 10-12 minutes until the cheese is bubbly and golden on top.
Watch closely in the last 2 minutes—this is when the magic happens. The cheese should be melted and slightly browned, with crispy edges that hold their shape. If any pieces look undercooked, pop them under the broiler for 1-2 minutes to finish. The beer adds that signature smoky depth, while the sharp cheddar delivers the perfect tangy kick.
🍽️ Step 4: Garnish and Serve Warm
Remove from the oven and immediately sprinkle with the 0.25 cup Fresh Chives, pressing them gently into the cheese. This adds a fresh pop of color and brightness that cuts through the richness. Serve immediately while the cheese is still bubbly and the potatoes are crispy—this dish doesn't wait.
For the ultimate experience, serve with extra crispy bacon on the side and a cold lager beer to complement the flavors. Each bite should deliver that perfect balance of crispy potato, creamy cheese, smoky bacon, and a hint of beer's tangy depth. Trust me, your guests will think you've been to 99 Restaurant!
Pro Tips For Making 99 Restaurant Pub Cheese
- BOIL POTATOES UNTIL SOFT: Russets should be fork-tender, not mushy—aim for a knife slipping in with gentle resistance. Overcooking turns them gluey, which ruins the creamy texture when mixed with cheese and beer. Drain immediately and let them steam-dry for 2 minutes; this prevents soggy, waterlogged mashed potatoes.
- GRATE CHEESE FINE: Sharp cheddar melts best when grated small—think table salt grain, not thick slices. Use the large holes of a box grater or pulse in a food processor. Lumpy cheese clumps even when heated, and you’ll taste it in every bite. (Yes, even if you’re impatient like me.)
- COOK BACON LOW: Crispy bacon is key, but don’t let it smoke or burn—aim for 275°F (135°C) in a cold pan. Cook slow to render fat evenly, then drain on paper towels. Cold bacon stays crisp longer, and the fat adds richness without overpowering the beer-cheese sauce.
- MIX BEER IN LAST: Add lager beer to the hot potato-cheese mixture after removing from heat—it’s the only way to avoid curdling. Stir in just enough to loosen the texture, then taste: you’re aiming for a sip of beer, not a pint. Too much beer = sad, thin sauce.
Serving suggestions for this recipe
Garnish Like a Pro
Fresh chives are non-negotiable for that signature 99 Restaurant look—they add a bright, oniony freshness that cuts through the richness. I like to finely chop them and press them gently into the cheese right after baking so they stay in place.
For extra flair, sprinkle with smoked paprika or a pinch of crushed red pepper flakes if you want to add a little heat. 🌿
Side Dish Pairings
Serve these crispy bites with a simple green salad dressed with a light vinaigrette—something like apple cider vinegar, olive oil, and Dijon mustard keeps things balanced. I also love pairing them with pickled jalapeños on the side for those who want extra kick.
For a heartier option, warm garlic bread or buttery dinner rolls soak up any leftover cheesy goodness.
Beer Pairings
The smoky lager in the recipe pairs perfectly with a cold light lager like Corona or Heineken—the crisp, clean flavors complement the dish without overpowering it.
For a non-alcoholic option, try a sparkling citrus soda like San Pellegrino Aranciata or Fever-Tree Ginger Beer. The effervescence helps cleanse your palate between bites. 🍺
Dipping Sauces
Offer a small bowl of sour cream mixed with a splash of hot sauce for dipping—it’s tangy, creamy, and adds a little spice. Another crowd-pleaser is marinara sauce for a sweet-tangy contrast. Keep these sauces on the side so guests can customize their bites to their taste.
Presentation Tips
For a restaurant-style presentation, serve the pub cheese bites on a large platter lined with parchment paper for easy cleanup. Arrange them in a single layer, garnish with extra chives, and add a few bacon strips on top for visual appeal.
A small bowl of extra cheese sauce in the center lets guests drizzle as they please. Trust me, this makes the dish look as good as it tastes! ✨
Nutrition facts
Frequently asked questions
Can I make this recipe without beer?
The beer adds that signature smoky depth, but you can substitute it with 1/4 cup chicken broth + 1 tsp apple cider vinegar for a similar tangy flavor. For a richer alternative, use 1/4 cup milk + 1/2 tsp Worcestershire sauce—just don't expect the same beer-forward complexity.
How do I keep the potatoes extra crispy?
Double-dredge the potatoes in flour after the first bake for maximum crunch. Spread them in a single layer on the baking sheet with 1/2-inch gaps between pieces, and bake at 425°F until golden brown. For even more crispiness, broil for 1-2 minutes at the end of the second baking phase.
What's the best way to reheat leftovers?
Oven reheating preserves the crispy texture best—place on a baking sheet at 400°F for 10 minutes. For a quick fix, microwave for 30 seconds (covered) and finish under the broiler for 1-2 minutes to restore crispiness. Avoid microwaving uncovered—it makes the cheese rubbery!
Can I make this vegetarian?
Swap the bacon for tempeh bacon (marinated in soy sauce and smoked paprika) or crispy tofu strips. Use vegetarian sharp cheddar and add 1/2 tsp smoked paprika to the cheese mixture for that smoky flavor. The beer substitution (broth + vinegar) works perfectly for this version too!
Why did my cheese get stringy?
Stringy cheese usually means the mixture was too hot when combined or overcooked. Keep the cheese sauce on low heat until fully melted, then remove from heat immediately. For extra creaminess, stir in 1 tbsp cornstarch mixed with 1 tbsp cold water to thicken the sauce before combining with potatoes.