Step 1

Preheat the oven to 400º F.

Step 2

Place the oats in a small heatproof bowl and cover with 1 1/3 cups boiling water. Cover and set aside.

Step 3

If the potatoes are organic and clean, scrub and leave the skins on. Cut into chunks and grate with the coarse grating blade of a food processor. Transfer to a mixing bowl (transfer in batches as needed, as the container gets filled).

Step 4

Cut the carrots and onion into chunks and grate in the food processor. Transfer to the mixing bowl with the potatoes.

Step 5

Add the cooked oats, oil, seasoning, and parsley to the potato mixture and stir together. Season with salt and pepper and stir again.

Step 6

Generously coat the bottom and sides of a 9- by 13-inch casserole dish with oil. This will help the kugel to develop a nice crispy crust.

Step 7

Pour in the potato mixture and pat in evenly using the back of a spatula. If you’d like to give the top an extra crispy crust, mist with cooking oil spray; this is entirely optional.

Step 8

Bake for 60 to 70 minutes, or until golden brown and crusty. Let stand for 10 minutes or so, then cut into squares to serve.