Potato and Gruyere Cheese Souffle | Emerils.com

Ingredients

• 2 tablespoons unsalted butter, plus more to brush the dishes
• 2 tablespoons flour for dusting the dishes
• 1 ½ pounds Yukon gold potatoes, peeled and quartered
• ¾ half and half
• 8 ounces gruyère cheese, grated
• 1 tablespoon chopped chives
• 1 tablespoon roasted garlic puree
• 1 teaspoon chopped, fresh, thyme leaves
• Salt and freshly ground pepper
• 4 large eggs, separated
• 3 egg whites
• 1/8 teaspoon cream of tartar