In classic French cuisine, a pave is a cube or squarish block of food resembling old French paving stones. This potato gratin uses little liquid and is cooked under weight so it is compact. This is a two day affair (for the best results, but could be hurried along. See Notes and Tips) and takes a little work, but tastes great and is a nice addition to a fancy meal. Once made, the second day work to get it on the table goes quickly.