1. Adjust oven rack to middle position and heat oven to 350°F. Spray 8-inch round (2-qt) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan cheese.

2. Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in Gruyère cheese and 5 tablespoons Parmesan cheese until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and 1 1/2 teaspoons parsley.

3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds.

4. Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan cheese. Bake until risen above rim, top is deep golden brown, and interior registers 170°F, 30 to 35 minutes. Sprinkle with remaining 1/2 teaspoon parsley and serve immediately.

Serves 4 to 6