Appetizers
This 99 Restaurant pub cheese recipe brings that iconic crispy, cheesy, smoky flavor right to your kitchen—no restaurant trip required. 🔥 The secret lies in double-frying the fries for that signature crunch while balancing rich, smoky cheddar with a hint of lager-inspired tang.
I perfected this after years of craving that perfect first bite: crispy, melty, and packed with savory-sweet layers.
The dish starts with extra-crispy fries—golden, shatteringly thin, and fried twice for maximum crunch. Then comes the star: a blend of sharp cheddar and smoked gouda, melted until bubbly and golden.
Topped with crispy bacon bits, pickled jalapeños, and a dollop of tangy sour cream, every bite delivers that pub-style indulgence without the hefty price tag. It’s the kind of dish that disappears faster than you can say "extra cheese."
What makes this recipe work is the technique: frying the fries in stages ensures they stay crispy under the weight of cheese and toppings. The smoky cheddar blend adds depth, while the lager-inspired seasoning (just a pinch of malt vinegar) gives it that authentic 99 vibe.
The result? A dish so satisfying, you’ll want to make it every game day or lazy Sunday.
Serve with extra bacon for the meat lovers or swap in green onions for a fresher twist. This recipe scales perfectly for crowds, so double the batch if you’re hosting. Ready to bring the pub to your table? Let’s get started.
Ingredients for 99 restaurant pub cheese
These 13 ingredients bring the iconic 99 Restaurant pub cheese to your kitchen with crispy, cheesy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Cut into 1/4-inch sticks, soak in cold water |
| Vegetable Oil 🫒 | 3 cups | For frying, peanut oil preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, 2-year aged preferred |
| Smoked Gouda Cheese 🧀 | 1 cup | Shredded, for smoky depth |
| Bacon 🥓 | 6 oz | Cooked crispy, chopped into bits |
| Pickled Jalapeños 🌶️ | ¼ cup | Sliced, jarred or homemade |
| Sour Cream 🥛 | ½ cup | Full-fat for tangy richness |
| Malt Vinegar 💧 | 1 tsp | For that authentic lager tang |
| Garlic Powder 🧄 | 1 tsp | For subtle flavor boost |
| Onion Powder 🧅 | 1 tsp | Enhances savory notes |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Green Onions 🧅 | ¼ cup | Optional garnish, sliced thin |
The potatoes are the foundation—Russet potatoes are ideal for that crispy texture. Grab the baby russetssharp cheddar and smoked gouda are non-negotiable—Kraft 2-Year Aged cheddar and Smoked Gouda from Trader Joe's are my go-tos. The bacon? Thick-cut, applewood-smoked from Costco if you're doing a big batch, but any crispy bacon works. Pickled jalapeños add that signature kick—Hatch green or red from the store's refrigerated section keeps best.
No malt vinegar? Substitute with 1/2 tsp apple cider vinegar plus 1/2 tsp liquid smoke—it's a close second. The cheese blend can be pre-shredded, but grate it yourself for better texture. Out of green onions? Fresh chives or chopped scallions work too. For the fries, double-frying is key—first at 325°F for softness, then 375°F for crispiness. The bacon bits can be store-bought, but homemade is worth the 10-minute extra time. If you're feeding a crowd, double the cheese and bacon—it disappears fast.
Store the cheese blend in an airtight container for up to 3 days—it actually tastes better the next day as flavors meld. The bacon bits keep for 1 week in the fridge, and the pickled jalapeños last 6 months unopened. For leftovers, reheat in a 350°F oven for 10 minutes to restore crispiness. Freeze the cheese bites (without toppings) for 3 months—just add fresh bacon and jalapeños when reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that kind of dish—just toss the potatoes, bacon, and cheeses on a sheet pan, pop it in the oven, and forget about it. No chopping boards, no extra pots, just hands-off perfection while you sip your drink.
- Smoky Cheese Dream: That combo of sharp cheddar and smoky gouda? It’s like a hug for your taste buds. The bacon adds this salty crunch, and when the cheese gets all melty and golden on top? Pure, gooey heaven.
- Game-Day Flex: Between us, this is my go-to for game nights, lazy Sundays, or when I need a crowd-pleaser with zero fuss. Serve it as a side, a snack, or even a light main—it’s that adaptable.
- Budget Win: Russet potatoes and cheddar stretch far, and bacon bits (or even pre-cooked strips) keep costs down. Plus, leftovers reheat like a dream—crispy edges, creamy centers, every time.
Step-by-step instructions for smoky cheddar and lager crisp-top bites
Here's how to nail that iconic 99 Restaurant crispy cheese bite with smoky depth and perfect golden crust.
🍳 Step 1: Fry the Potato Sticks to Golden Perfection
Drain the soaked 2 lbs russet potatoes thoroughly using a colander, then pat them completely dry with paper towels. You want them as dry as possible—any moisture will prevent crispiness. Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to monitor the temperature—it's crucial for even cooking.
Fry the potato sticks in batches for 4-5 minutes until they're golden brown and crispy. Don't overcrowd the pot or they'll steam instead of fry. Drain on a wire rack or paper towels to keep them crisp. The sticks should be firm enough to hold their shape but still tender inside. If they're not crispy enough, fry them another 30 seconds—this is your foundation for that perfect bite.
👨🍳 Step 2: Make the Cheese Sauce Mixture
In a large bowl, combine the 1.5 cups sharp cheddar cheese, 1 cup smoked gouda cheese, 6 oz chopped bacon, 0.25 cup sliced pickled jalapeños, 0.5 cup sour cream, 1 tsp malt vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Mix everything together until the cheeses are completely melted and the jalapeños and bacon are evenly distributed.
Here's the thing—don't rush the mixing. The cheeses need to fully melt together so the sauce is smooth and cohesive. If it looks too thick, add 1-2 tablespoons of hot water to loosen it. The sauce should be thick enough to cling to the potatoes but still spreadable. Taste and adjust seasoning if needed—this is where all those smoky, tangy flavors come together.
🥘 Step 3: Assemble and Bake for the Crispy Top
Preheat your oven to 425°F. Spread the fried potato sticks evenly on a parchment-lined baking sheet, leaving about ½ inch between each stick. This prevents them from steaming and ensures maximum crispiness. Spoon the cheese mixture evenly over the potatoes, spreading it into an even layer that covers all the sticks completely.
Bake for 10-12 minutes until the top is deep golden brown and bubbly. You want that signature crispy top that's slightly caramelized—this is what makes these bites so addictive. Watch closely in the last few minutes to prevent burning. The cheese should be fully melted and the edges should be slightly crispy around the edges.
🔥 Step 4: Finish with a Hot Broiler (Optional but Recommended)
For that extra-crispy top that you'd get in a restaurant, transfer the baking sheet to a broiler for 1-2 minutes until the cheese turns a beautiful golden brown color. Keep a close eye on it—broilers can work fast and burn easily. You're looking for that perfect balance of crispy and melted, not burnt. As soon as you see those golden spots appear, remove it from the broiler immediately.
Let the bites rest for 3-5 minutes before serving. This allows the cheese to set slightly and makes them easier to handle. Garnish with 0.25 cup sliced green onions if desired. Serve immediately while they're hot and crispy—these bites are best enjoyed right out of the oven when the cheese is still gooey inside and the top is perfectly crispy.
Pro Tips For Making 99 Restaurant Pub Cheese
- CUT POTATOES LARGE ENOUGH: I learned this the hard way—tiny dice turn to mush under all that cheese. Aim for 1-inch chunks so they hold shape and soak up the bacon grease instead of falling apart. Yes, they’ll take longer to cook, but your dish won’t look like a sad, soggy mess.
- LAYER CHEESE THINLY: Skip the thick globs—spread the cheddar and smoked gouda in an even, paper-thin layer. This ensures every bite has that gooey, melty texture without burning the bottom. Think "paintbrush strokes," not "landslide."
- CRISP THE BACON FIRST: Cook the bacon until fully crisp, then drain it twice—once on paper towels, once more after mixing it back in. That extra grease is what makes the potatoes crispy, not the cheese. Save the bacon fat for the pan; it’s liquid gold here.
- COVER WITH FOIL LATE: Let the top brown for 5 minutes before tenting with foil—this builds flavor and texture. I used to cover too soon, and my cheese stayed bland and pasty. The Maillard reaction is your friend; give it a chance to work.
Common mistakes when making perfect results
Skipping the Soak
I’ve seen so many people skip soaking the potato sticks, thinking it’s optional. Big mistake! Soaking for 30-60 minutes removes excess starch that makes fries soggy.
Without it, your fries will absorb oil unevenly, leading to a greasy, limp texture. Trust me, the extra 10 minutes pays off in crispiness. 🥔
Overcrowding the Fryer
Frying potatoes in big batches is tempting, but overcrowding the oil lowers its temperature and causes steaming instead of frying. This results in greasy, unevenly cooked fries. Fry in small batches (about ½ lb at a time) to maintain the 350°F oil temperature.
A deep-fry thermometer is your best friend here—it’s worth the $15 to avoid this rookie error.
Underestimating Cheese Melting
Some recipes call for baking the cheese mixture at lower temps, but that’s how you get a sad, gummy top. You need 425°F to get that golden, crispy crust. If your cheese isn’t fully melted after 10-12 minutes, it’s likely because you didn’t preheat the oven long enough.
Let it run for 15 minutes before baking to ensure even heat distribution. 🔥
Broiler Burnout
That optional broiler step is where many people go wrong. Watching the cheese turn golden is exciting, but it’s easy to burn it in 30 seconds flat. Keep the broiler on high but only broil for 1-2 minutes max.
If you’re not paying attention, you’ll end up with blackened cheese instead of that perfect crispy top. A timer helps!
Skipping the Rest
Serving these bites immediately might seem like a good idea, but the cheese needs 3-5 minutes to set slightly. Cutting into them too soon means a messy, runny cheese slide. Let them rest on the baking sheet—it’s worth the wait for that clean, crispy bite. Patience is key here! ⏳
Nutrition facts
Frequently asked questions
Can I make this recipe with frozen fries instead of fresh?
While it's possible, I don't recommend it for that signature crispy texture. Frozen fries often contain anti-caking agents that prevent proper browning, and they're usually thicker than the thin sticks used in this recipe. If you must use frozen, opt for thin-cut French fries and bake them first at 425°F for 10 minutes before adding the cheese to help crisp them up.
What's the best way to store leftovers?
Store any uneaten bites in an airtight container for up to 3 days in the fridge. To reheat, cover with foil and bake at 375°F for 8-10 minutes until crispy again. For longer storage, freeze the bites (without toppings) for up to 3 months—just add fresh bacon and jalapeños when reheating. The cheese will lose some crispness but still taste delicious!
Can I make this recipe without a deep fryer?
Use a heavy pot with 2-3 inches of oil and a deep-fry thermometer. For extra crispiness, try the oven method: Toss potato sticks with 1 tbsp oil, bake at 425°F for 25-30 minutes (flipping halfway), then add cheese and broil. The texture won't be identical, but it'll still be tasty with that cheesy goodness!
How can I make this vegetarian?
Swap the bacon for crispy fried tempeh bits (marinated in soy sauce and smoked paprika) or crumbled plant-based bacon. For extra protein, add 1/2 cup cooked lentils to the cheese mixture. The smoky flavor from the tempeh or plant-based bacon will complement the cheddar perfectly!
Why did my cheese get gummy instead of crispy?
This usually happens from one of three things: not enough heat (use 425°F minimum), overcrowding the fries (leave space between them), or not preheating the oven long enough. Let the oven preheat for 15 minutes before baking, and spread fries 1/2 inch apart on the tray. The broiler step is also key for that crispy top!