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1. Preheat the oven to 375 F (190 C). Place a rack in the center of the oven. Lightly butter the insides of 4 medium ramekins with the butter for ramekins, then set the ramekins on a baking tray.
1 tbsp unsalted butter (for ramekins)
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2. Finely chop the onion. Mince the garlic. Roughly chop the fresh spinach if the leaves are large. Finely slice the chives and roughly chop the parsley, keeping them separate.
6 cup fresh spinach,
0.5 piece yellow onion,
2 piece garlic clove,
2 tbsp fresh chives,
2 tbsp fresh parsley (garnish)
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3. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 4 to 5 minutes.
1 tbsp unsalted butter,
1 tbsp olive oil,
0.5 piece yellow onion
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4. Add the garlic to the skillet and cook until fragrant, about 30 seconds. Add the spinach and cook, stirring, until just wilted and most moisture has evaporated, about 2 to 3 minutes.
6 cup fresh spinach,
2 piece garlic clove
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5. Stir in the sweet corn kernels, a generous pinch of salt, and some black pepper. Cook for 2 minutes more to warm the corn, then remove the skillet from the heat and let the mixture cool slightly.
1.5 cup sweet corn kernels,
1 tsp salt,
0.5 tsp black pepper
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6. In a mixing bowl, whisk the eggs until well combined. Add the heavy cream and milk, then whisk until smooth.
6 piece eggs,
0.8 cup heavy cream,
0.2 cup milk
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7. Whisk in the nutmeg, most of the salt, and most of the black pepper, adjusting to taste. Stir in the chives, grated Gruyere, and grated Parmesan until evenly distributed.
1 cup grated Gruyere cheese,
0.2 cup grated Parmesan cheese,
0.1 tsp nutmeg,
1 tsp salt,
0.5 tsp black pepper,
2 tbsp fresh chives
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8. Divide the spinach and corn mixture evenly among the prepared ramekins, gently pressing it into an even layer in each one.
6 cup fresh spinach,
1.5 cup sweet corn kernels
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9. Pour the egg and cream mixture evenly over the spinach and corn in each ramekin, leaving a little space at the top for the gratin to puff as it bakes.
6 piece eggs,
0.8 cup heavy cream,
0.2 cup milk
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10. If using breadcrumbs, sprinkle them evenly over the tops of the ramekins. Place the baking tray with the filled ramekins into the oven.
0.2 cup breadcrumbs (optional topping)
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11. Bake until the gratins are puffed, set in the center, and golden on top, about 18 to 22 minutes. A knife inserted in the center should come out mostly clean.
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12. Remove the tray from the oven and let the gratins cool for 5 minutes. Sprinkle the tops with chopped parsley and a little extra black pepper if desired, then serve warm in the ramekins.
0.5 tsp black pepper,
2 tbsp fresh parsley (garnish)
By mansi