Dreaming of lime gerbils in a cheese sauce

It came out of the oven beautifully. This is the first recipe I've tried from Cook's Country, the "more rustic" sister publication of Cook's Illustrated (aka America's Test Kitchen). I don't subscribe to the websites, just the magazine. I let my Country subscription lapse without any renewals because the magazine was less interesting to me than their main one.

I'm fairly happy with the cobbler though I think I should have left it in the oven another 2-3 minutes to cook the topping just a bit more. Too bad no one came over to help me eat it. I have a lot left. The recipe says it only holds for one day so I'll probably bring it to the theatre work tomorrow.