Red potatoes, peeled & diced
1 bay leaf
1/4 tsp. sage
1/2 tsp. cumin seeds or powder
3 tbsp. flour
1 1/2 c. heavy cream or half & half
Small bag frozen corn
Chopped green onions
1/2 tsp. nutmeg
Salt & pepper to taste
4 oz. or more grated sharp Cheddar cheese

Boil peeled and diced potatoes in just enough water to cover with bay, sage and cumin until barely tender (15-20 minutes).

Melt 3 tablespoons butter in saucepan and saute chopped onion until tender. Add flour and stir. Slowly add cream and keep stirring. Pour sauce into potatoes, stir and add corn. Keep over low-medium heat.

Add nutmeg, salt and pepper. Simmer gently 10 minutes. Do not boil. Stir in grated cheese and heat until cheese melts.