- Fill large pot one-quarter full with water and bring to boil. Place potatoes in a steamer, cover and cook over pot of boiling water for 8 minutes or until potatoes are tender. Set aside.
- Meanwhile, rub inside of fondue pot with cut sides of garlic. Add white wine and heat over medium heat for 3 to 5 minutes or until hot. Mix the three cheeses with flour.
- Reduce heat to low, then add cheese mixture a little at a time, mixing with a wooden spoon, after each addition until mixture becomes smooth and creamy.
- Stir in nutmeg. Serve fondue with potatoes, Serrano ham slices, and bread cubes. Garnish as desired with bacon, green onion, and red pepper.
TIP: To increase vegetable choices, add Brussel sprouts to steamer 2 minutes after potatoes begin cooking, and white pearl onions for final 2 minutes of cooking.