1. 1. Preheat the oven to 375°F (190°C).

2. 2. Wash and peel the baking potatoes, then slice them thinly.

3. 3. In a large bowl, combine the sliced potatoes, corn, and chopped andouille sausage.

4. 4. In a separate bowl, mix together the milk, light sour cream, garlic powder, and Italian seasoning.

5. 5. Pour the milk mixture over the potato mixture and stir well to coat everything.

6. 6. Spread half of the potato mixture in a baking dish.

7. 7. Sprinkle half of the shredded cheddar cheese on top.

8. 8. Repeat with another layer of the remaining potato mixture and shredded cheddar cheese.

9. 9. Cover the dish with foil and bake for 45 minutes.

10. 10. Remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the cheese is bubbly.

11. 11. Serve hot with a drizzle of alfredo sauce on top.