Bring to saucepan of water to a boil. Salt with 1 tsp of salt when it comes to a boil and carefully drop the head of endive in the water. Let it simmer on medium heat until tender or a knife can be easily inserted. Once tender, drain and set aside to cool. Squeeze out the excess water.

Place a saucepan over medium heat. Add the butter and once it has melted, add the flour. Mix to combine and cook for one minute. Slowly whisk in the cold milk to prevent any lumps. Bring the mixture to a simmer. Let it bubble for two minutes. Stir in the one cup of cheese and mix to combine. Add the nutmeg and salt.

Preheat the oven to 375F.

Place a large spoonful of the béchamel in a baking dish or cast iron pan. Wrap each endive with 2 slices of ham and place them onto the baking dish. Cover the endive with the rest of the béchamel. Top of the 1/4 cup of grated gruyere and bake for 15 minutes or until it's golden and bubbling. Garnish with chopped parsley and serve.