Cut the dipping items into bite-sized pieces.
Fill the pot with water and soak for at least 30 minutes.
Cut the clove of garlic in half. Drain the pot, and smear the inside with the garlic.
Add the cheeses to the pot, and mix in the corn starch and nutmeg. Stir well.
Put the metal plate on the stove, and put the pot on the plate. At medium heat, begin to melt the cheese.
Stir the cheese in a figure 8 motion. As the oil starts to separate and bubble, turn down the heat to avoid over-cooking the cheese. The fondue is ready when the cheese starts to bubble, and pours easily off of the stirring spoon.