Endive and Ham Gratin | culture: the word on cheese

Ingredients

• 2 tablespoons unsalted butter
• 6 to 8 small Belgian endives (or slice larger heads in half vertically)
• ½ teaspoon salt
• 2 tablespoons lemon juice
• 3 tablespoons water
• 1½ tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups whole milk (warmed)
• 1 tablespoon Dijon mustard
• 2 ounces aged Havarti (grated)
• ¼ teaspoon salt
• ¼ teaspoon grated nutmeg
• ⅛ teaspoon cayenne pepper
• 6 to 8 thin slices ham
• 1 ounce aged Havarti (grated)
• Nutmeg (for sprinkling)