1 lg. potato
2 c. boiling salted water
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
1 1/4 c. milk
1 lg. can corn
Salt & pepper
1/4 tsp. nutmeg
Chopped parsley
1 1/2 c. grated Cheddar cheese
5-6 tbsp. white wine

Peel, dice potatoes and boil in salted water with bay leaf, sage and cumin for 20 minutes. Melt butter and saute onions. Add flour and milk to onion-butter, stirring constantly until bubbly. Pour sauce into potatoes (do not drain potatoes). Add rest of seasonings and let simmer 10 minutes.

Stir in cheese, corn and wine; mix well. Heat until cheese is melted. Best served with hot buttered blueberry muffins.