Place potatoes in a medium pot and fill with water to just cover, salt to taste. Boil for 15 min. or until fork tender.

Meanwhile, mix the grated cheese with the cornstarch and set aside. Rub the garlic in a small saucepan and then discard. Add the wine and bring to a boil. Reduce heat to medium low and in handfuls, add the cheese while stirring continuously with a wooden spoon. Continue until all cheese is melted. Add the truffle oil, pinch of truffle salt, pinch of white pepper and a grating of fresh nutmeg to taste.

When the potatoes are done, drain. Slice in half or quarters, depending on the size, using a tea towel if needed as they are hot. Place on a serving platter. Pour the fondue over the top and season with a fresh grating of pepper. Serve immeditately.