Preheat oven to 400 degrees Fahrenheit.

Butter a 9x13 inch baking dish, preferably ceramic.

Rub the inside of the baking dish with the crushed garlic clove.

Set the baking dish aside.

Melt butter in a saucepan.

Whisk in 1 tablespoon of flour into the melted butter.

Gradually whisk in heated milk.

Turn up heat to bring the mixture to a boil.

Add wine, salt, pepper, nutmeg, and garlic clove to the sauce.

Whisk occasionally and continue to simmer the sauce until it begins to thicken.

If the sauce is too thick, add a little more milk.

Set the sauce aside.

Arrange half of the sliced potatoes in the prepared baking dish.

Sprinkle with a pinch of salt and white pepper.

Pour half the amount of sauce over the potatoes.

Drizzle with a little white wine.

Sprinkle half of the shredded Swiss Emmenthal and Gruyere cheese over the sauce.

Repeat the layering process with the remaining potatoes, salt, pepper, sauce, wine, and cheese.

Bake for 15 minutes at 400 degrees Fahrenheit.

Reduce heat to 375 degrees Fahrenheit.

Continue to bake for another 30 minutes, or until the top is golden brown and bubbling.

Remove from oven and let sit for 5 minutes before serving.