1 14 ounce can chicken broth
6 small heads of Belgian endive
6 thin ham slices
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup whipping cream
1 tablespoon Dijon mustard
1/4 tsp nutmeg
1/3 cup Swiss cheese
1 cup Panko crumbs
2 tablespoons olive oil
Bring broth to simmer in heavy medium skillet over medium high heat. Add endive and simmer uncovered until tender, turning occasionally, about 12 minutes. Drain thoroughly. place endive on paper towels and cool.
Preheat oven to 350 degrees F. Butter a baking dish. Roll each endive in ham slice to enclose. Arrange rolls in single layer in prepared dish. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard, and nutmeg; bring to boil, whisking constantly. Boil sauce 1 minute; season to taste with salt and pepper. Spoon sauce over rolls. Sprinkle cheese evenly over casserole. Heat olive oil in small skillet. Add panko crumbs and toss to combine and brown lightly. Sprinkle on top of casserole. Bake until sauce is bubbling all over and top is beginning to brown, about 30 minutes