2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk, heated
1 teaspoon Dijon mustard
1 teaspoon granulated garlic
1/2 cup shredded Swiss, divided
4 small to medium Belgian endives
4 small slices Swiss
Kosher salt and freshly ground black pepper
4 thin slices deli ham
Vegetable cooking spray
Chopped fresh parsley, for garnish
Special equipment: small rectangular baking dish