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1
Bring a large pot of water to a boil over high heat, and season generously with salt.
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2
Fill a medium bowl with ice water and season with salt, as well.
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3
Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
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4
Drain and immediately plunge the spinach into the ice water.
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5
Drain and squeeze the excess water from the spinach, and finely chop.
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6
Set aside in a medium bowl.
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7
In a sauce pan, heat 1 1/2 cups of the milk with the onion, bay leaf, and thyme to just below the boiling point.
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8
Set aside.
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9
In another small sauce pan, melt 1 tablespoon of the butter over medium heat and then sift in the flour.
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10
Cook the mixture, stirring constantly with wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes.
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11
Remove from the heat and cool slightly.
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12
Gradually whisk the milk mixture into the flour mixture.
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13
Bring to a boil over medium-high heat while whisking constantly.
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14
Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
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15
Strain the sauce into the bowl of spinach.
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16
Stir to combine.
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17
To serve, heat the creamed spinach in a saucepan over medium heat.
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18
Season with the 3/4 teaspoon salt, nutmeg, and pepper to taste; add the remaining 1 tablespoon butter.
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19
(Adjust consistency with remaining milk, if necessary.)
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20
Serve.
