1. Preheat your oven to 425°F or 220°C.

2. Grease a 9x13-inch baking dish, which is roughly equivalent to a 23x33-centimeter dish, with a generous amount of butter.

3. Spread the grated potatoes evenly in the prepared baking dish and bake for 10 minutes in the preheated oven.

4. In a large bowl, whisk together half of the milk, the eggs, flour, and salt until you have a smooth mixture.

5. Add the remaining milk to the bowl and whisk until the mixture is even and free of lumps.

6. Pour this mixture over the potatoes in the baking dish.

7. Top the mixture with grated carrots and a sprinkle of chopped parsley.

8. Bake for 40 minutes or until the pancake has a nice golden brown color.

9. While the pancake is baking, cook the bacon slices in a pan over medium heat until crispy.

10. Serve the oven pancake hot, topped with the crispy bacon and a dollop of lingonberry jam, also known as red whortleberry or mountain cranberry jam, if desired.