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Preheat your oven to 375°F (190°C).
Grease a 1.5-quart soufflé dish or individual ramekins with butter and dust with flour, tapping out any excess.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute to form a roux.
Gradually whisk in the milk until smooth and thickened, about 3-4 minutes. Remove from heat.
Stir in the salt, pepper, and nutmeg.
Beat the egg yolks in a small bowl, then gradually whisk them into the milk mixture.
Stir in the grated Gruyère cheese until melted and well combined.
In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually increase the speed to high and beat until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it.
Carefully fold in the remaining egg whites until just combined. Do not overmix.
Pour the soufflé mixture into the prepared dish or ramekins, filling them about three-quarters full.
If desired, sprinkle extra grated cheese on top.
Place the soufflé dish or ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes for a large soufflé or 15-20 minutes for individual ramekins, until puffed and golden brown. Do not open the oven door during baking.
Enjoy your meal!