2 lg. potatoes, peeled & diced
2 c. boiling, salted water
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
1 1/4 c. heavy cream
Kernels from 2 ears corn
Chopped chives and parsley
1/4 tsp. nutmeg
Salt and pepper
1 1/4 c. grated sharp cheddar cheese
4 to 5 tbsp. dry white wine

Peel and dice the potatoes and boil them in the salted water with the bay leaf, sage and cumin seeds until just barely tender - about 15 to 20 minutes. Melt the butter in a saucepan and saute the chopped onion. Add flour, mix well, and add the cream, stirring with a whisk.

Pour sauce into potatoes and their water and add corn, chopped herbs and the rest of the seasonings. Simmer gently for 10 minutes. Stir in cheese and wine. Mix well and heat until cheese is melted. Correct seasoning. Serves 4 to 6.